For the chocolate lover in all of us, this is the peak of cocoa heaven. Packed with pecans, the luscious layers are topped off with heart-shaped chocolate candies. Every day is Valentine’s Day with this cake!
—KATHY ENGLER BROOKFIELD, WI
PREP: 30 MIN. • BAKE: 30 MIN.+ COOLING • MAKES: 12 SERVINGS
1cup packed brown sugar
1/2cup butter, cubed
1/4cup heavy whipping cream
3/4cup coarsely chopped pecans
CAKE
1package chocolate cake mix (regular size)
4eggs
1cup fat-free milk
1/2cup butter, softened
1/2cup sweetened condensed milk
1package (3.4 ounces) cook-and-serve chocolate pudding mix
TOPPING
1 3/4 cups heavy whipping cream
1/4cup confectioners’ sugar
1/4teaspoon vanilla extract
Heart-shaped chocolate candies
1. In a small heavy saucepan, combine brown sugar, butter and cream. Cook and stir over medium heat until the sugar is dissolved. Pour into two greased 9-in. round baking pans and sprinkle with the pecans.
2. In a large bowl, beat the cake mix, eggs, milk, butter, sweetened condensed milk and pudding mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pans.
3. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
5. Place one cake layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with remaining cake layer; spread remaining whipped cream over top. Garnish with candies. Store in the refrigerator.