Cream-Filled Butter Pecan Birthday Cake

Tasty Pecan Cake Recipes for you and your Family

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


1. 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 pans (do not use dark or nonstick pans).
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon half of cake batter into each pan, starting at outer edge and continuing toward the center so brown sugar mixture does not get moved out to the side of the pans.
3. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cakes to loosen from pan. Turn upside down onto wire racks, placing waxed paper under racks to catch drips. Leave pans over cakes 1 minute before removing. Cool completely, about 1 hour.
4. In chilled medium bowl, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form.
5. 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.
High Altitude (3500-6500 ft): Decrease oil to 1/4 cup. Add 2 tablespoons Gold Medal® all-purpose flour to dry cake mix. Bake 43 to 48 minutes.