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Chocolate Praline Layer Cake Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4351 Calories from Fat 3021
% Daily Value*
Total Fat 343 g528.4%
Saturated Fat 143.9 g719.6%
Trans Fat 0 g
Cholesterol 1290.6 mg
Sodium 368.6 mg15.4%
Total Carbohydrates 283 g94.3%
Dietary Fiber 8.2 g32.8%
Sugars 270.8 g
Protein 28 g55.9%
Vitamin A 71.8% Vitamin C 1.6%
Calcium 52% Iron 36.3%
*Based on a 2000 Calorie diet
In a small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
Cook over low heat just until butter is melted, stirring constantly.
Pour into 2 (9-inch) round cake pans.
Sprinkle evenly with chopped pecans.
In a large mixing 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° for 35 to 45 minutes or until cake springs back when lightly touched in center.
Cool 5 minutes.
Remove from pans and cool completely.
In small bowl, beat 1 3/4 cups whipping cream until soft peaks form.
Blend in powdered sugar and vanilla.
Beat until stiff peaks form.
To assemble: Place 1 layer on serving plate, praline side up.
Spread with half whipped cream mixture.
Top with second layer, praline side up; spread top with remaining whipped cream.
Store in refrigerator.