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Chocolate Praline Layer Cake

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“This is a wonderful cake we often have at special occasions. It is a Pillsbury bake off winner from many years ago.”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325 degrees.
  2. In a heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
  3. Cook over low heat just until butter is melted, stirring occasionally.
  4. Pour into two 9-inch round cake pans; sprinkle evenly with chopped pecans.
  5. In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
  6. Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
  7. Bake at 325 degrees for 35 to 45 minutes, or until done.
  8. Cool 5 minutes; remove from pans and cool completely.
  9. In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form.
  10. Blend in powdered sugar and vanilla; beat until stiff peaks form.
  11. To assemble cake, place 1 layer on serving plate, praline side up.
  12. Spread with half of whipped cream.
  13. Top with second layer, praline side up; spread top with remaining whipped cream.
  14. Garnish with pecan halves and chocolate curls if desired.
  15. Store in refrigerator.

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