Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chocolate praline layer cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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. This easy-to-prepare cake is spectacular to serve and marvelous to eat!
Chocolate Praline Layer Cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chocolate Praline Layer Cake is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Get Cake
- Make ready 1/2 cup Butter
- Make ready 1/4 cup Heavy Whipping Cream
- Take 1 cup Firmly Packed Brown Sugar
- Make ready 3/4 cup Coarsely Chopped Pecans
- Prepare 1 packages Pillsbury Moist Supreme Devils Food Cake Mix
- Take 1 1/4 cup Water
- Prepare 1/3 cup Oil
- Make ready 3 each Eggs
- Take Topping
- Prepare 1 3/4 cup Heavy Whipping Cream
- Take 1/4 cup Powdered Sugar
- Make ready 1/4 tsp Vanilla
- Make ready 16 each Pecan Halves (optional)
- Take 16 each Chocolate Curls (optional)
Garnish with whole pecans and chocolate curls, if desired. The combination of praline, chocolate, and whipped cream in this Chocolate Praline Layer Cake makes for a truly spectacular southern dessert. It's easy enough to make for potlucks, but elegant enough for special occasions or holidays. Pecan praline topping: Place pecan pieces and pecan halves in separate bowl and set aside.
Steps 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
Assembly: Place a cake layer on a serving plate and remove the parchment. Spread half of pecan pieces caramel evenly on the surface of the cake. For this decadent chocolate-praline cake, sandwich a homemade chocolate ganache between chocolate cake layers, spread the remaining ganache over the sides of the cake, and top with creamy praline frosting. Add powdered sugar and vanilla; beat until stiff peaks form. A delectable, creamy and crunchy chocolate and hazelnut praline cake recipe that will get your taste buds buzzing.
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