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Chocolate Praline Torte Recipe

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"No one will know this fancy dessert started with a handy boxed cake mix," assures Sandra Castillo of Watertown, Wisconsin. "We enjoy the scrumptious treat throughout the year for special dinners, potlucks and even picnics."

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Chocolate Praline Torte Recipe

Prep: 30 min. Bake: 35 min. + cooling

Yield: 8-10 Servings

30 35 65

Ingredients

1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
1 package (18-1/4 ounces) devil's food cake mix
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls, optional

Directions

In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-in. round baking pans. Sprinkle with pecans; set aside.
Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely.
For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff.
Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with chocolate curls if desired. Store in the refrigerator. Yield: 8-10 servings.

Originally published as Chocolate Praline Torte in Quick Cooking May/June 1998, p55

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Reviews for Chocolate Praline Torte (4)

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Reviewed on Aug. 15, 2011 by mslouannez

This is awesome and so easy to do. I agree with the lady who wrote about chilling the caramel mixture before pouring in the cake mixture. I don't spray my pans I grease them w/ Crisco. Don't let them cool to long either. If you do warm them up just a bit on a burner befor you turn them out. I know you will love this cake!

Reviewed on Sep. 10, 2010 by auntruth43

I made this cake a few times and it is definitely a keeper!!! Very easy and very pretty!

Reviewed on Oct. 05, 2009 by rlepter

This recipe is fantastic! My family requests it regularly. To keep it from being messy, I chill the caramel mixture in the pan before pouring in the cake mixture. Works like a charm and keeps it from bubbling up over the pan and onto the bottom of the oven:)