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Chocolate Praline Torte

 Chocolate Praline Torte
"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."
8-10 ServingsPrep: 30 min. Bake: 35 min. + cooling


  • 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)
  • 1-3/4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Chocolate curls, optional


  • 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

2 of 2

Chocolate Praline Torte (continued)

Directions (continued)

  • topping. Sprinkle with chocolate curls if desired. Store in the
  • refrigerator. Yield: 8-10 servings.