Chocolate Praline Torte Recipe

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Chocolate Praline Torte Recipe
Chocolate Praline Torte Recipe photo by Taste of Home
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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."
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling

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

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

  • 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
  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

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Reviews forChocolate Praline Torte

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MY REVIEW
mslouannez User ID: 1199914 79406
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
auntruth43 User ID: 3254817 26280
Reviewed Sep. 10, 2010

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

MY REVIEW
rlepter User ID: 1238518 47652
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
kaitlyn'smommy User ID: 3996686 20955
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."

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