Orange Pecan Praline Cake with Orange Vanilla Whipped Cream

FOR THE CARAMEL:

1. In a small saucepan, combine brown sugar, butter, and whipping cream. Cook over medium heat until mixture boils, stirring frequently.
2. Divide mixture between prepared pans. Evenly sprinkle with the pecans. Set aside.

FOR THE CAKE:

1. Preheat oven to 350 degrees. Grease two 9” round cake pans.In a large mixing bowl, add the cake mix, butter, Blood Orange Olive Oil, water, eggs, and extract. Mix on low for 30 seconds, then beat on high for 4 minutes.
2. Carefully spoon the batter over the pecan mixture in the pans, starting on the edges of the pan, then in the centers to keep the pecans evenly distributed.
3. Bake 30-35 mins or until a toothpick inserted near the center comes out cleanly.
4. Cool the cakes in the pans on wire racks for 5 minutes. Then carefully invert cakes onto wire racks, scraping out any pecan mixture that sticks in the pan and spreading back on top of the cake. Cool completely

FOR THE WHIPPED CREAM:

1. In a chilled bowl, add cream and begin beating. Add powdered sugar a little at a time, and beat on medium until stiff peaks form. Reduce speed to low and gently mix in the Orange Vanilla Balsamic.
2. Chill until ready to use

TO ASSEMBLE:

1. Place one cake layer, pecan side up, on a cake plate. Spread with half the Orange Vanilla Whipped Cream. Top with the remaining cake layer, pecan side up. Spoon the remaining whipped cream on top of the cake in dollops. Garnish with toasted pecans and sugared orange peel if desired.