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Chocolate-Praline Layer Cake

For the chocolate-lover in all of us, this dessert is the one. Packed with pecans, the luscious layers are topped off with heart-shaped chocolate candies. Every day is Valentine’s Day with this cake!—Kathy Engler, Brookfield, Wisconsin

12 ServingsPrep: 30 min. Bake: 30 min.+ cooling

Ingredients

1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
CAKE:
1 package chocolate cake mix (regular size)
4 eggs
1 cup fat-free milk
1/2 cup butter, softened
1/2 cup sweetened condensed milk
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls and heart-shaped chocolate candies

Directions

In a small heavy saucepan, combine the brown sugar, butter and cream.
Cook and stir over medium heat until sugar is dissolved. Pour into
two greased 9-in. round baking pans and sprinkle with pecans.
In a large bowl, beat the cake mix, eggs, milk, butter, sweetened
condensed milk and pudding mix; beat on low speed for 30 seconds.
Beat on medium for 2 minutes. Transfer to prepared pans.

2 of 2

Chocolate-Praline Layer Cake (continued)

Directions (continued)

Bake at 350° for 30-35 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
In a large bowl, beat cream until it begins to thicken. Add
confectioners' sugar and vanilla; beat until stiff peaks form.
Place one cake layer on a serving plate, praline side up. Spread with
half of the whipped cream. Top with remaining cake layer; spread
remaining whipped cream over top. Garnish with chocolate curls and
candies. Yield: 12 servings.

Nutrition Facts: 1 slice (calculated without garnishes) equals 674 calories, 41 g fat (22 g saturated fat), 170 mg cholesterol, 506 mg sodium, 72 g carbohydrate, 2 g fiber, 8 g protein.