Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, chocolate praline layer cake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Created by a university professor of music, this easy-to-prepare cake is spectacular to serve and marvelous to eat! Chocolate Praline Layer Cake. this link is to an external site that may or may not meet accessibility guidelines. Multi-layer CHOCOLATE PRALINE CAKE is perfect for a lavish holiday feast.
Chocolate Praline Layer Cake is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Chocolate Praline Layer Cake is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook chocolate praline layer cake using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Praline Layer Cake:
- Prepare Cake
- Take 1/2 cup Butter
- Get 1/4 cup Heavy Whipping Cream
- Make ready 1 cup Firmly Packed Brown Sugar
- Make ready 3/4 cup Coarsely Chopped Pecans
- Take 1 packages Pillsbury Moist Supreme Devils Food Cake Mix
- Take 1 1/4 cup Water
- Take 1/3 cup Oil
- Take 3 each Eggs
- Prepare Topping
- Take 1 3/4 cup Heavy Whipping Cream
- Prepare 1/4 cup Powdered Sugar
- Get 1/4 tsp Vanilla
- Prepare 16 each Pecan Halves (optional)
- Take 16 each Chocolate Curls (optional)
Original French pralines were a pastry filling made of nuts cooked in burnt sugar - enjoy how Awfully Chocolate elevates the praline into a chocolate cake of its own! Top with second layer, praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls, if desired.
Instructions to make Chocolate Praline Layer Cake:
- Heat oven to 325°F. In a small heavy sauce pan, combine butter, 1/4 c heavy whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9 since round cake pans; sprinkle evenly with chopped pecans. I sprayed my pans with non stick spay and lined with parchment paper before spraying again.
- In a large bowl, combine cake mix, water, oil, and eggs; beat at low speed until moistened. Beat 2 mins at medium speed. Carefully spoon batter over pecan mixture.
- Bake at 325°F for 35-45 mins or until cake springs back when touched lightly in center. Cool 5 mins; remove from pans. Cool 1 hour or until completely cooled.
- In a small bowl, beat 1 3/4 cups heavy whipping cream until soft peaks form. Add 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 toping mixture. Top with second layer, praline side up, spread with remaining topping mixture. Garnish with pecan halves and chocolate curls. Store in refrigerator.
- From the Pillsbury Bake-Off Contest #33, 1988. Compliments of Julie Bengtson
Top with second layer, praline side up; spread top with remaining whipped cream. The "praline" is one of the South's most beloved sweets, and in this show-stopping layer cake, it certainly does not disappoint. Candied pecans add a toasty crunch to the top of the cake, while the soft layers are held together with a dark brown, nutty filling and a light buttercream. For Garnishing (optional): Pecan Halves Chocolate Curls. To make the topping, beat the whipping cream in small bowl at medium speed with electric mixer until soft peaks form.
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