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Chocolate Praline Layer Cake


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Chocolate Praline Layer Cake 1 Picture


  • Cake:
  • 1/2 cup butter
  • 1/4 cup whipping cream
  • 1 cup firmly packed brown sugar
  • 3/4 cup coarsely chopped pecans
  • 1 (1lb) pkg. Pillsbury moist supreme devil's food cake mix
  • 1 1/4 cups water
  • 1/3 cup oil
  • 3 eggs
  • Topping:
  • 1 3/4 cups whipping cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 16 whole pecans, if desired
  • 16 chocolate curls, if desired


Preparation time 25mins
Cooking time 27mins


Step 1

Heat oven to 325 F.
In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
Cook over low heat just until butter is melted, stirring occasionally.
Pour into two 9 or 8 in round cake pans; sprinkle evenly with chopped pecans.
In large bowl, combine cake mix,water,oil and eggs; beat at low speed until moistened.
Beat 2 minutes at medium speed.
Carefully spoon batter over pecan mixture.
Bake at 325 F for 35 to 45 mins or until cake springs back when touched lightly in center.
Cool 5 minutes; remove from pans.
Cool 1 hour or until completely cooled
In small bowl, beat 1 3/4 cups whipping cream until soft peaks form.
Add powdered sugar and vanilla; beat until stiff peaks form
To assemble cake, place 1 layer on serving plate, praline side up.
Spread with half of whipped cream.
Top with second layer, praline side up; spread top with remaining whipped cream.
Garnish with whole pecans and chocolate curls
Store in refrigerator.


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