We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 33, 1988
Bemidji, Minnesota

Chocolate Praline Layer Cake

Created by a university professor of music, this easy-to-prepare cake is spectacular to serve and marvelous to eat! It's best if made a few hours ahead and refrigerated before serving.

(89)
(41)
Save and Share
  • prep time 25 min
  • total time 2 hr 15 min
  • ingredients 13
  • servings 16
 

Ingredients

Cake

1/2
cup butter or margarine
1/4
cup whipping cream
1
cup firmly packed brown sugar
3/4
cup coarsely chopped pecans
1
(18.25-oz.) 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
pecan halves, if desired
16
chocolate curls, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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-inch round cake pans; sprinkle evenly with chopped pecans.
  • 2 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.
  • 3 Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
  • 4 In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
  • 5 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.
  • 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-inch round cake pans; sprinkle evenly with chopped pecans.
  • 2 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.
  • 3 Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
  • 4 In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
  • 5 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
460
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
13g,
13%
),
Cholesterol
95mg
95%;
Sodium
340mg
340%;
Total Carbohydrate
43g
43%
(Dietary Fiber
2g
2%
  Sugars
32g
32%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
10%;
Iron
10%;
Exchanges:
1 Starch; 2 Fruit; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.