CHOCOLATE-PRALINE LAYER CAKE
For the chocolate-lover in all of us, this dessert is the one. Packed with pecans, the luscious layers are topped off with heart-shaped chocolate candies. Every day is Valentine's Day with this cake!-Kathy Engler, Brookfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour into two greased 9-in. round baking pans and sprinkle with pecans., In a large bowl, beat the cake mix, eggs, milk, butter, sweetened condensed milk and pudding mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pans., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with remaining cake layer; spread remaining whipped cream over top. Garnish with chocolate curls and candies.
Nutrition Facts : Calories 674 calories, Fat 41g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 506mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING
Provided by Fred Thompson
Categories Cake Milk/Cream Microwave Chocolate Dessert Bake Fourth of July Pecan Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
- Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
- For ganache:
- Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
- For praline:
- Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.
CHOCOLATE PRALINE LAYER CAKE WITH TOPPING
Make and share this Chocolate Praline Layer Cake with Topping recipe from Food.com.
Provided by William Hakala
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- In small saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
- Cook over low heat just until butter is melted.
- Pour into two 9 or 8 inch round cake pans, sprinkle chopped pecans evenly over mixture.
- Combine cake mix, water, oil and eggs and mix until moistened, then beat on high for two minutes.
- Spoon over pecan mixture.
- Bake at 325 degrees for 40 minutes or until cakes tests done.
- Cool 5 minutes in pans, remove from pans and cool completely.
- Topping---------.
- Beat 1 3/4 cups whipping cream until soft peaks form.
- Fold in powdered sugar and vanilla, beat until stiff peaks form.
- To asemble cake, place 1 layer on serving plate with praline side up and spread with 1/2 of the whipped cream mixture.
- Top with second layer, praline side up and spread with remaining whipped cream mixture.
- Garnish with chocolate curls if desired.
- Store in refrigerator.
Nutrition Facts : Calories 573.3, Fat 38.5, SaturatedFat 16.4, Cholesterol 127.5, Sodium 479.5, Carbohydrate 56.4, Fiber 2.2, Sugar 40.3, Protein 5.1
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CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
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4.5/5 (98)Category DessertServings 16Total Time 2 hrs 15 mins
- Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
- In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
- Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
- In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
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