CREAM-FILLED BUTTER PECAN BIRTHDAY CAKE

Cream-Filled Butter Pecan Birthday Cake image

Add extra richness to butter pecan cake mix with the addition of whipping cream. Then sprinkle toffee bits onto the fluffy topping.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 12

Number Of Ingredients 11

Ingredients

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1 box Betty Crocker™ Super Moist™ butter pecan cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
1/4 cup chocolate-coated toffee bits

Steps:

Heat oven to 325°F. In 1-quart saucepan, heat butter, 1/4 cup whipping cream and the brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into two 9-inch round cake pans (do not use dark or nonstick pans).
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon half of cake batter into each pan, starting at outer edge and continuing toward center so brown sugar mixture does not get moved out to sides of pans.
Bake 30 to 37 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cakes to loosen from pan. Turn upside down onto cooling racks, placing waxed paper under racks to catch drips. Leave pans over cakes 1 minute before removing. Cool completely, about 1 hour.
In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form.
On serving tray, place 1 cake layer, brown sugar side up. Spread with half of the whipped cream. Top with second layer, brown sugar side up. Spread with remaining whipped cream. Sprinkle with toffee bits. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 55 g, Cholesterol 130 mg, Fat 6 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 40 g, TransFat 1 g