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Chocolate Praline Layer Cake















Trans-fat Free


½ cup butter
or margarine
¼ cup heavy whipping cream
1 cup brown sugar
firmly packed
¾ cup pecans
coarsely chopped
1 package cake mix, devils food
1 ¼ cups water
cup vegetable oil
3 large eggs
1 ¾ cups heavy whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla extract
1 x pecans
whole, if desired
1 x chocolate curls
if desired


Heat oven to 325℉ (160℃).

In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar.

Cook over low heat, just until butter is melted, stirring occasionally.

Pour into 2 to 8 or 9 inch 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 @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center.

Cool 5 minutes. Remove from pans.

Cool completely.

In small bowl, beat 1 ¾ cups 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 ½ of 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 50369% of calories from fat
 % Daily Value *
Total Fat 39g 59%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 473mg 20%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 9%
Sugars g
Protein 10g
Vitamin A 18% Vitamin C 1%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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