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Cook'n with Betty Crocker 
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Chocolate Praline Layer Cake |
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Serves: 16 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chocolate Praline Layer Cake recipe on the web!!Julie Konecne - Bemidji, Minnesota Bake-Off® Contest 33, 1988 Grand Prize Winner 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. CAKE ___ cup butter or margarine ___ cup whipping cream _ cup firmly packed brown sugar ___ cup coarsely chopped pecans _ package (1-lb 2.25-oz) pudding-included devil's food cake mix _ 1/4 cups water ___ cup oil _ eggs TOPPING _ 3/4 cups whipping cream ___ cup powdered sugar 1/4 teaspoon vanilla extract __ to 16 whole pecans, if desired __ to 16 chocolate curls, if desired 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. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Carefully spoon batter over pecan mixture. 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 completely. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in 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. TIP: Cake can be prepared in 13 x 9-inch pan. Bake at 325°F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; invert onto serving platter. Cool completely. Frost cake or pipe with whipped cream. Garnish with pecan halves and chocolate curls. Serve with any remaining whipped cream. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans. Nutrition Per Serving: Calories 460; Protein 4g; Carbohydrate 43g; Fat 30g; Sodium 340mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Mardi Gras Party Cake Whole Wheat Walnut Crumb Cake Chocolate Praline Layer Cake Glazed Sweet Potato Mini-Cakes Tropical Fruit Fling Cake Orange Kiss-Me Cake Golden Apricot Cake Caramel Pear Upside-Down Cake Caramel Apple Cake Double Lemon Streusel Cake Peanut Butter Crunch Cake Chocolate Fudge Snack Cake White Chocolate Fudge Cake Starlight Double-Delight Cake Upside-Down German Chocolate Cake My Inspiration Cake Raspberry-Filled Apricot Cake Costa Rican Cream Cake Heavenly Hawaiian Cake Roll Chocolate 'Tato Cake Buttercream Pound Cake Almond Mocha Cake Black Bottom Cups Swiss Almond Apple Cake Nutty Graham Picnic Cake Spicy Raisin Brunch Cake Kentucky Butter Cake Peppermint Swirl Fudge Nut Cake Delicate Pear Cake with Caramel Sauce Banana Crunch Cake Tunnel of Fudge Cake Brownie Soufflé Cake with Mint Cream Streusel Spice Cake Lemon Platinum Cake Chocolate Mousse Fantasy Torte Ring-of-Coconut Fudge Cake Fudgy Orange Cappuccino Torte Mocha Cream Chocolate Torte Key Lime Cream Torte Macadamia Fudge Torte Dark Chocolate Sacher Torte Tiramisù Toffee Torte Praline Torte with Chocolate Truffle Filling White Chocolate Raspberry Torte Tuxedo Brownie Torte 07: Cakes and Tortes |
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