Chocolate Praline Layer Cake
A decadent layered chocolate cake with praline topping and whipped cream filling, perfect for special occasions and chocolate lovers seeking rich, textured flavors.
Ingredients
Instructions
- Preheat oven to 325°F. In a small heavy saucepan, combine butter, brown sugar, and whipping cream. Cook over low heat until butter is melted, stirring occasionally.
- Pour the caramel mixture into two 8 or 9-inch round cake pans. Sprinkle evenly with chopped pecans.
- In a large bowl, combine cake mix, oil, water, and eggs. Beat for two minutes at high speed.
- Carefully spoon the batter over the pecan layer in each pan.
- Bake at 325°F for 35 to 45 minutes or until the cake springs back when lightly touched in the center.
- Cool the cakes for 5 minutes, then remove from pans and cool completely.
- In a small bowl, beat whipping cream until soft peaks form. Add powdered sugar and vanilla, then beat until stiff peaks form.
- Place one cake layer on a serving plate with the praline side up. Spread with half of the whipped cream.
- Top with the second cake layer, praline side up. Spread the remaining whipped cream on top.
- Garnish the cake with whole pecans and chocolate curls. Store in the refrigerator.
Nutrition & Diet Analysis (per serving)
1147
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).