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My review
Chocolate Praline Layer Cake
72
JJOHN32
"Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls"
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Ingredients
servings 295Original recipe yields 24 servings (2 - 8 or 9 inch pans)
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 5768 Ratings
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Most helpful positive review
1/31/2009
I've made this cake 1/2 dozen times over the last 5 years and after some trial and error with the topping what I now do is after I get the brown sugar/butter/whipping cream/praline topping in th...
Most helpful critical review
3/28/2010
Ok...not worth calories or time...Not again
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1/31/2009
I've made this cake 1/2 dozen times over the last 5 years and after some trial and error with the topping what I now do is after I get the brown sugar/butter/whipping cream/praline topping in th...
3/14/2007
The absolute BEST cake ever! Fun fact...this cake has a total of 7,128 calories of which 4,320 are fat calories. A serving size is 1/24 of the cake and is 297 calories. I would like to know w...
2/3/2007
Actually a Pillsbury recipe. I have made many times for family gatherings and everyone always loves it. If you butter the cake pans well, let them cool for 5-10 minutes, flip them and firmly pat...
2/27/2006
I made this cake yesterday for my mother-in-law's surprise b-day party...it was an incredible hit with all the guests. She later came and pulled me aside to let me know that this cake might eas...
1/19/2010
Wow,..... this has been the Birthday cake in our family since it won the pillsbury bake off..... a tip i use, when spooning the cake over the praline sauce, spoon first around the edge of the pa...
6/11/2001
I think the next time I bake it, I will use cream cheese frosting instead of whipped topping. It just seems to need a little more flavor to me. i think this is actually a Pillsbury bake-off winn...
11/23/2005
Awesome! I usually stick with the "safer" recipes on this site...the ones with many, many reviews, but I couldn't pass this one up. I'm glad I didn't! It is delicious! The topping didn't stick t...
1/23/2003
I made this cake for my boss's birthday and he LOVED it. I couldn't find devils food cake with pudding, so I used Duncan Hines moist devils food cake. Will make this again!!
3/10/2008
TIP To get the residual praline out of the bottom of the cake pan. After flipping pan over, place a damp rag on top and iron the damp rag on high setting for about 30 seconds, essentially steam...