Chocolate Praline Torte Recipe
Chocolate Praline Torte Recipe photo by Taste of Home

Chocolate Praline Torte Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 8-10 servings

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff.
  4. 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

Reviews for Chocolate Praline Torte

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 15, 2011

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!

MY REVIEW
Reviewed Sep. 10, 2010

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

MY REVIEW
Reviewed Oct. 5, 2009

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:)

MY REVIEW
Reviewed Aug. 17, 2009

This is delicious! Since I had extra time I made my cake from scratch. The combination was excellent. Thank you for sharing.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT