Chocolate Praline Layer Cake recipe

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Ingredients

½ cup butter
¼ cup heavy whipping cream
1 cup packed brown sugar
¾ cup chopped pecans
1 (18.25 ounce) package devil's food cake mix with pudding
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 ¾ cups heavy whipping cream
¼ cup confectioners' sugar
¼ teaspoon vanilla extract

Nutrition Info

295.3 calories
carbohydrate: 26.4 g
cholesterol: 64.8 mg
fat: 20.3 g
fiber: 0.5 g
protein: 3.3 g
saturatedFat: 9 g
servingSize: -
sodium: 204.5 mg
sugar: 19.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.

  2. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.

  3. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.

  4. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.

  5. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.

Recipe Yield

2 - 8 or 9 inch pans

Recipe Note

Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls

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