CHOCOLATE PECAN PRALINE CAKE
A very sweet lady gave me this recipe a long time ago. This is such an impressive looking cake! This cake once sold for $150 at a charity auction where I work.
Provided by Angel91805
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
- In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
- Bake 50-60 minutes or until ice pick inserted in the center tests clean.
- Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
- When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
- Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
- Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.
Nutrition Facts : Calories 806.9, Fat 45.5, SaturatedFat 14.6, Cholesterol 80, Sodium 576.3, Carbohydrate 103, Fiber 3, Sugar 82.1, Protein 6.3
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Frank Fanego
[email protected]This cake is a bit too sweet for my taste, but it's still very good.
Ovijit Dey
[email protected]I made this cake for my friend's birthday and she loved it! She said it was the best chocolate cake she'd ever had.
Kyubu chan
[email protected]This cake is so decadent and rich, it's perfect for a special occasion.
Md Riyad Hasan
[email protected]I've never made a praline before, but this recipe made it easy. The cake turned out perfectly and was a big hit at my party.
Saydur Rahman
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's so delicious and impressive-looking.
Rajan lama Rajan lama
[email protected]I'm not a big fan of chocolate cake, but this one was really good. The praline topping was the perfect touch of sweetness.
Imran Gill
[email protected]This cake was easy to make and turned out beautifully. The chocolate and pecan flavors were perfectly balanced.
Sain Naeem
[email protected]I found the cake to be a bit dry, but the praline topping was delicious.
treasure chigozie
[email protected]This cake is so rich and decadent, it's perfect for a special occasion.
Haadi Bukhari
[email protected]I made this cake for my husband's birthday and he loved it! The cake was moist and flavorful, and the praline topping was the perfect finishing touch.
Mona Akmal
[email protected]The cake was delicious, but the praline topping was a bit too sweet for my taste.
Kurulus Usman
[email protected]I've made this cake several times now and it always turns out perfectly. It's so easy to make and always a crowd-pleaser.
ii iii
[email protected]This cake was a hit at my last dinner party! Everyone raved about the rich chocolate flavor and the gooey pecan praline topping. I'll definitely be making this again.