Chocolate Praline Cake

Chocolate Praline Cake Recipe

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Mary Jo Terzo


Bake 35 to 45 minutes.

Aunt Dolly Terzo makes this for us.


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12 to 16
15 Min
35 Min


  • 1/2 c
    butter or margerine
  • 1/2 c
    heavy cream
  • 1 c
    packed brown sugar
  • 3/4 c
    coarsely chopped pecans
  • 1 pkg
    devil's food cake mix
  • 1-1/4 c
  • 1/3 c
  • 3

  • 1-3/4 c
    heavy cream
  • 1/4 c
    powdered sugar
  • 1/4 tsp
  • 12-16
    whole pecans, if desired
  • 12-16
    chocolate curls, if desired

How to Make Chocolate Praline Cake


  1. Heat oven to 325. In small heavy saucepan, combine butter, 1/4 cup heavy cream and brown sugar. Cook over low heat just untill 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 at low speed until moistened; beat 2 minutes at high 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 completely.
    Whip heavy cream until soft peaks form. Blend in powdered sugar and vanilla.
  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.
  6. Store in refrigerator.

Printable Recipe Card

About Chocolate Praline Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American

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