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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

295.3 calories; 3.3 g protein; 26.4 g carbohydrates; 64.8 mg cholesterol; 204.5 mg sodium. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2009
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 the cake pan I put the two cake pans in the freezer for 15 minutes. That way when the cake batter is added to the pans the topping does not push to the sides of the cake pans. Works really well. As for other notes about the cake sticking in the pan after baking I found that you really have to be diligent about getting the cakes out of the pans within that first 5 minutes. In one instance when I waited too long I simply put the cake back into the warm oven for 3 minutes to "soften" up the topping. This cake is really terrific and is not one of those that you should worry about counting calories. Just simply enjoy it then go for a long walk afterwards. Read More
(41)

Most helpful critical review

Rating: 2 stars
03/29/2010
Ok...not worth calories or time...Not again Read More
(3)
69 Ratings
  • 5 star values: 55
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/02/2009
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 the cake pan I put the two cake pans in the freezer for 15 minutes. That way when the cake batter is added to the pans the topping does not push to the sides of the cake pans. Works really well. As for other notes about the cake sticking in the pan after baking I found that you really have to be diligent about getting the cakes out of the pans within that first 5 minutes. In one instance when I waited too long I simply put the cake back into the warm oven for 3 minutes to "soften" up the topping. This cake is really terrific and is not one of those that you should worry about counting calories. Just simply enjoy it then go for a long walk afterwards. Read More
(41)
Rating: 5 stars
02/02/2009
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 the cake pan I put the two cake pans in the freezer for 15 minutes. That way when the cake batter is added to the pans the topping does not push to the sides of the cake pans. Works really well. As for other notes about the cake sticking in the pan after baking I found that you really have to be diligent about getting the cakes out of the pans within that first 5 minutes. In one instance when I waited too long I simply put the cake back into the warm oven for 3 minutes to "soften" up the topping. This cake is really terrific and is not one of those that you should worry about counting calories. Just simply enjoy it then go for a long walk afterwards. Read More
(41)
Rating: 5 stars
03/14/2007
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 who can cut a serving piece that tiny. A normal serving piece would be 1/12. The moral here is that life is too short so why not enjoy a big slice! Read More
(32)
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Rating: 5 stars
02/03/2007
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 the bottom of the pans they will not stick. Also pull the pans up very slowly and evenly. If one side starts to stick just carefully use a knife to loosen it. I recommend making the day before serving because the flavors blend nicely overnight. Thanks for the great recipe! Read More
(25)
Rating: 5 stars
02/27/2006
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 easily become one of her favourites - big compliment from her as she's a fantastic cook/baker. I will definately make this again! As for the caramel topping sticking to the bottom of the pan I had lined the bottom of the cake pans with baking paper - the cakes came out quite easily and didn't stick to the bottom at all. I had also greased & floured just to be on the safe side:). Thanks again Eleanor! Read More
(18)
Rating: 5 stars
01/20/2010
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 pan to seal then fill in the middle that way none of the delicious caramel will escape.... never put any wax paper or parchment on the bottom of the pans. If youwant you can substitute whipped topping for the real stuff have done it both ways and the topping is actually less calories so you may have two peices....Yummmmmy. Read More
(14)
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Rating: 5 stars
12/29/2002
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 winner recipe. Read More
(11)
Rating: 5 stars
01/23/2003
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!! Read More
(10)
Rating: 5 stars
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 to my pans at all! Be sure you grease and flour your cake pans. Thirty-five minutes was perfect. My only problem was with my 2nd cake...the top layer completely fell apart. The icing made it slip off the bottom layer. I don't know how this problem could be fixed since the cake is SOOO moist. Anyway the one that held together was absolutely perfect! Good luck! Read More
(10)
Rating: 4 stars
03/10/2008
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 steaming or heating the bottom of the pan so the praline falls right out Read More
(9)
Rating: 2 stars
03/29/2010
Ok...not worth calories or time...Not again Read More
(3)