Chocolate-Praline Layer Cake Recipe

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Chocolate-Praline Layer Cake Recipe
Chocolate-Praline Layer Cake Recipe photo by Taste of Home
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Chocolate-Praline Layer Cake Recipe

Read Reviews
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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.+ cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Chocolate-Praline Layer Cake in Country Woman

Nutritional Facts

1 slice (calculated without garnishes): 674 calories, 41g fat (22g saturated fat), 170mg cholesterol, 506mg sodium, 72g carbohydrate (55g sugars, 2g fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
  5. 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.
Originally published as Chocolate-Praline Layer Cake in Country Woman

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Reviews forChocolate-Praline Layer Cake

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MY REVIEW
[email protected] User ID: 4383552 152004
Reviewed Feb. 18, 2012

"This was a Great hit with my Girlfriends Valentine Supper! They want me to bring it to the next get together!"

MY REVIEW
LindaKlisle User ID: 2451368 116027
Reviewed Jan. 12, 2012

"Made this cake and everyone loved it. For the Sweet Creamed Whipped frosting I used Cool Whip mixed with vanilla and powdered sugar added. Yum Yum"

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