Chocolate Praline Layer Cake with Topping Recipe

Name: Chocolate Praline Layer Cake with Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter or ½ cup Parkay margarine; ¼ cup whipping cream; 1 cup firmly packed brown sugar; ¾ cup coarsely chopped pecans; 1 package Pillsbury Plus Devils Food cake mix; 1 ¼ cups water; ⅓ cup oil; 3 eggs; 1 ¾ cups whipping cream; ¼ cup powdered sugar; ¼ teaspoon vanilla; chocolate curls, if desired

Servings: persons

½ cup butter or ½ cup Parkay margarine
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 package Pillsbury Plus Devils Food cake mix
1 ¼ cups water
⅓ cup oil
3 eggs
1 ¾ cups whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
chocolate curls, if desired

1
Heat oven to 325 degrees.
2
In small saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
3
Cook over low heat just until butter is melted.
4
Pour into two 9 or 8 inch round cake pans, sprinkle chopped pecans evenly over mixture.
5
Combine cake mix, water, oil and eggs and mix until moistened, then beat on high for two minutes.
6
Spoon over pecan mixture.
7
Bake at 325 degrees for 40 minutes or until cakes tests done.
8
Cool 5 minutes in pans, remove from pans and cool completely.
9
Topping---------.
10
Beat 1 3/4 cups whipping cream until soft peaks form.
11
Fold in powdered sugar and vanilla, beat until stiff peaks form.
12
To asemble cake, place 1 layer on serving plate with praline side up and spread with 1/2 of the whipped cream mixture.
13
Top with second layer, praline side up and spread with remaining whipped cream mixture.
14
Garnish with chocolate curls if desired.
15
Store in refrigerator.

1278

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup butter or ½ cup Parkay margarine, ¼ cup whipping cream, 1 cup firmly packed brown sugar, ¾ cup coarsely chopped pecans, and more.

Yes, Chocolate Praline Layer Cake with Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Praline Layer Cake with Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions