Chocolate Praline Layer Cake (2024)

Published on December 26, 2014 Updated on October 26, 2022 · By Lise Ode · 3 Comments'

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Chocolate Praline Layer Cake - a devil's food cake with a delicious layer of pecan pralines baked right in. Sort of like a pecan praline upside down cake. Filled and frosted with freshly whipped cream, then topped with chocolate curls and pecans.

Easy to make with a cake mix and a few added ingredients.

Chocolate Praline Layer Cake won the 33rd Pillsbury Bake-Off in 1988. Recipe is by Julie Bengtson of Bemidji, Minnesota. This cake is just as good as it looks. It is one of my favorite recipes of the 52 in my baking project.

How to make Chocolate Praline Layer Cake

Note: This is just an overview. Scroll down for full recipe.

Start with butter, ¼ cup whipping cream and brown sugar. Cook over low heat in saucepan just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.

Chocolate Praline Layer Cake

A devils food cake with a delicious layer of pecan pralines baked right in. Sort of like a pecan praline upside down cake.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Inactive Time: 1 hour hour

Total Time: 1 hour hour 50 minutes minutes

Servings: 16 servings

Calories: 433kcal

Author: Lise Sullivan Ode

Ingredients

Cake

▢ ½ cup butter or margarine
▢ ¼ cup whipping cream
▢ 1 cup firmly packed brown sugar
▢ ¾ cup coarsely chopped pecans
▢ 1 box Pillsbury™ Moist Supreme™ Devil's Food Cake Mix 18.25-oz.
▢ 1 ¼ cups water
▢ ⅓ cup oil
▢ 3 eggs

Topping

▢ 1 ¾ cups whipping cream
▢ ¼ cup powdered sugar
▢ ¼ teaspoon vanilla
▢ 16 pecan halves if desired
▢ 16 chocolate curls if desired

Instructions

Heat oven to 325°F. 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 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 ¾ cups 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 whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

Notes

Making Chocolate Curls: While the cake cools, make some chocolate curls by spreading melted chocolate (I used 1-2 cups semi-sweet chocolate chips and melted them in the microwave according to package instructions) over the back of a cookie sheet that has been in the freezer for 30 minutes With a bench scraper, scrape the chocolate in small sections to create the curls.

Nutrition

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