Simple Way to Prepare Homemade Chocolate Praline Layer Cake

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chocolate praline layer cake. One of my favorites. For mine, I will 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. Multi-layer CHOCOLATE PRALINE CAKE is perfect for a lavish holiday feast. This easy-to-prepare cake is spectacular to serve and marvelous to eat!

Chocolate Praline Layer Cake is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Chocolate Praline Layer Cake is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have chocolate praline layer cake using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Praline Layer Cake:

1. Take Cake
2. Take Butter
3. Make ready Heavy Whipping Cream
4. Make ready Firmly Packed Brown Sugar
5. Take Coarsely Chopped Pecans
6. Take Pillsbury Moist Supreme Devils Food Cake Mix
7. Prepare Water
8. Prepare Oil
9. Get Eggs
10. Take Topping
11. Take Heavy Whipping Cream
12. Take Powdered Sugar
13. Prepare Vanilla
14. Prepare Pecan Halves (optional)
15. Take Chocolate Curls (optional)

I used to think that decorating cakes was my thing. I even took a cake decorating class at our local cake supply store a. This is a wonderful cake we often have at special occasions. It is a Pillsbury bake off winner from many years ago.

Steps to make Chocolate Praline Layer Cake:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. From the Pillsbury Bake-Off Contest #33, 1988. Compliments of Julie Bengtson

This is a wonderful cake we often have at special occasions. It is a Pillsbury bake off winner from many years ago. This simply elegant cake has dark chocolate cake layered with a confection of hazelnut praline and lightly crunchy feuilletine. Original French pralines were a pastry filling made of nuts cooked in burnt sugar - enjoy how Awfully Chocolate elevates the praline into a chocolate cake of its own! 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.

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