Best Chocolate Praline Layer Cake Recipes

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CHOCOLATE-PRALINE LAYER CAKE



Chocolate-Praline Layer Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

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

Steps:

  • 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 in 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.

Nutrition Facts : Calories 674 calories, Fat 41g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 506mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE PRALINE LAYER CAKE



Chocolate Praline Layer Cake image

Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls

Provided by JJOHN32

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Yield 24

Number Of Ingredients 11

½ cup butter
¼ cup heavy whipping cream
1 cup packed brown sugar
¾ cup chopped pecans
1 (18.25 ounce) package devil's food cake mix with pudding
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 ¾ cups heavy whipping cream
¼ cup confectioners' sugar
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
  • In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
  • Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
  • In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.
  • To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 20.3 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 204.5 mg, Sugar 19.7 g

CHOCOLATE PRALINE LAYER CAKE



Chocolate Praline Layer Cake image

This is a wonderful cake we often have at special occasions. It is a Pillsbury bake off winner from many years ago.

Provided by Michelle S.

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsley chopped pecans
1 (18 ounce) package devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1 1/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
pecan halves, if desired
chocolate curls, if desired

Steps:

  • Heat oven to 325 degrees.
  • In a heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
  • Cook over low heat just until butter is melted, stirring occasionally.
  • Pour into two 9-inch round cake pans; sprinkle evenly with chopped pecans.
  • In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
  • Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
  • Bake at 325 degrees for 35 to 45 minutes, or until done.
  • Cool 5 minutes; remove from pans and cool completely.
  • In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form.
  • Blend in powdered sugar and vanilla; beat until stiff peaks form.
  • To assemble cake, place 1 layer on serving plate, praline side up.
  • Spread with half of whipped cream.
  • Top with second layer, praline side up; spread top with remaining whipped cream.
  • Garnish with pecan halves and chocolate curls if desired.
  • Store in refrigerator.

CHOCOLATE PRALINE LAYER CAKE



Chocolate Praline Layer Cake image

Number Of Ingredients 15

CAKE
1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup , coarsely chopped pecans
1 (1-pound 2.3-oz) package pudding-including devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
TOPPING
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
16 , whole pecans, , if desired
16 chocolate curls , if desired

Steps:

  • 1. Heat oven to 325°F. In heavy small saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans sprinkle evenly with chopped pecans.*2. In large bowl, combine cake mix, water, oil and eggs beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.3. Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool 1 hour or until completely cooled.4. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Gradually add powdered sugar and vanilla beat until stiff peaks form.5. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.* Cake can be baked in 13 x 9-inch pan. Bake at 325°F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Invert onto serving platter. Cool completely. Frost cake or pipe with whipped cream. Garnish with pecan halves and chocolate curls. Serve with any remaining whipped cream. Store in refrigerator.High Altitude (above 3500 feet): Add 1/3 cup flour to dry cake mix increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans.Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 460 * Calories from Fat: 270 * % Daily Value: Total Fat: 30 g 46% * Saturated Fat: 13 g 65% * Cholesterol: 95 mg 32% * Sodium: 330 mg 14% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 2 g 8% * Sugars: 30 g * Protein: 4 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 5 1/2 Fat or 3 Carbohydrate, 5 1/2 FatSee Cook's Note: For Butter Cake, Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake

Nutrition Facts : Nutritional Facts Serves

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