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.

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  • 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

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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.
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