Chocolate Praline Layer Cake Recipe

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Chocolate Praline Layer Cake

Linda Woodham

By
@fancygran

This recipe was clipped out of a Birmingham, Al. news paper in 1960 by my mother. Just found it tucked away in a cookbook. Baked it last week and it is very,very good. Family loved it.Finding this cookbook of my mothers is a real treasure for me. Especially the hand written ones.


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Rating:

Comments:

Serves:

10-12

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

CAKE

1/2 c
butter
1/4 c
whipping cream
1 c
brown sugar, firmly packed
3/4 c
pecans, in pieces
1 box
duncan hines devil 's food cake mix
1 1/4 c
water
1/3 c
oil
3
eggs

TOPPING

1 3/4 c
whippind cream
1 c
confectioners' sugar
1 tsp
vanilla extract
whole pecans if desired
chocolate curls if disired

Directions Step-By-Step

1
CAKE:
2
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.
3
In large bowl,combine cake mix,water,oil,and eggs,beat at low speed until moistened; beat two min.at highest speed.Carefully spoon batter over pecan mixture.
4
Bake on 325 degrees for 35 to 45 min. until cake springs back when touched lightly in center. Cool 5 min. Remove from pans,cool completely.
5
FILLING:
6
In medium bowl beat 1 3/4 cups whipping cream,confectioner sugar,and vanilla extract until soft peaks form. To assemble cake place 1st layer on cake plate,praline side up. Spread with 1/2 of whipped cream. Top with 2nd layer, praline side up; spread top with remaining whipped cream. Garnish with pecan halves and chocolate curls if desired. Store in refrigerator.

About this Recipe

Course/Dish: Cakes, Pies, Chocolate
Main Ingredient: Nuts
Regional Style: American
Other Tag: Heirloom