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Chocolate Praline Layer Cake

A twist on pralines, this layer cake is filled with chocolate and pralines both! Great cake for Easter.

Ingredients:

1/2 c Butter or margarine
1/4 c Whipping cream
1 c Brown sugar; firmly packed
3/4 c Pecans; coarsely chopped
1 Devil's Food cake mix; pkg
1 1/4 c Water
1/3 c Oil
3 Eggs

Topping
1 3/4 c Whipping cream
1/4 c Powdered sugar
1/4 ts Vanilla
Pecans; whole, if desired
Chocolate curls, if desired

Directions:

Heat oven to 325 degrees.

In small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally.

Pour into 2 - 8 or 9" round cake pans; sprinkle evenly with chopped pecans.

In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture.

Bake at 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.

Topping:
In small bowl, beat 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 1/2 of the whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream.

Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.

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