Whipped Cream: 3½ cups heavy cream, ¾ cup powdered sugar, 2 tsp vanilla
Garnish: Chocolate curls and ¼ cup toasted pecans
Directions
In a small saucepan, add butter, heavy cream, and brown sugar. Cook and stir over low heat until butter is melted.
Remove from heat and stir in ½ cup pecans.
Spray a 13 x 9 pan with cooking oil spray and pour praline mixture into pan.
In a large bowl, combine cake mix, milk, vegetable oil, eggs, and vanilla. Beat on low speed for about 30 seconds and increase speed and beat for another 2 minutes.
Spoon chocolate batter over praline mixture in pan carefully spreading it around to edges without displaced the pecan mixture too much.
Bake at 350 degrees for 28 minutes. Use a toothpick to test to see if it is done. If the toothpick comes out clean, the cake is ready.
Very quickly (about 1 to 2 minutes after removing from oven), flip this cake out onto a sheet pan. If you wait, the praline mixture will cool too much and get stuck.
Let cake cool on pan.
Layer in trifle dish or large clear glass bowl: ⅓ cake, ⅓ whipped cream, repeat two times.
Top with chocolate curls and toasted pecans.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chocolate-praline-trifle/