Chocolate Praline Layer Cake

Chocolate Praline Layer Cake Recipe

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Linda Woodham


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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20 Min
40 Min


  • CAKE

  • 1/2 c
  • 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
  • 1/3 c
  • 3

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

How to Make Chocolate Praline Layer Cake


  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 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.
  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.

Printable Recipe Card

About Chocolate Praline Layer Cake

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

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