Chocolate Praline Layer Cake Recipe Million Dollar

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CHOCOLATE-PRALINE LAYER CAKE



Chocolate-Praline Layer Cake image

For the chocolate-lover in all of us, this dessert is the one. Packed with pecans, the luscious layers are topped off with heart-shaped chocolate candies. Every day is Valentine's Day with this cake!-Kathy Engler, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
CAKE:
1 package chocolate cake mix (regular size)
4 eggs
1 cup fat-free milk
1/2 cup butter, softened
1/2 cup sweetened condensed milk
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls and heart-shaped chocolate candies

Steps:

  • In a small heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour into two greased 9-in. round baking pans and sprinkle with pecans., In a large bowl, beat the cake mix, eggs, milk, butter, sweetened condensed milk and pudding mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pans., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with remaining cake layer; spread remaining whipped cream over top. Garnish with chocolate curls and candies.

Nutrition Facts : Calories 674 calories, Fat 41g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 506mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING



Chocolate Cake with Ganache and Praline Topping image

Provided by Fred Thompson

Categories     Cake     Milk/Cream     Microwave     Chocolate     Dessert     Bake     Fourth of July     Pecan     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 23

Cake:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
1/4 cup natural unsweetened cocoa powder
1/2 cup boiling water
1 cup all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt
1/4 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract
Ganache:
1 cup semisweet chocolate chips
3 tablespoons heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Praline:
3/4 cup (packed) dark brown sugar
1/4 cup heavy whipping cream
3 tablespoons unsalted butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup pecans, toasted , chopped

Steps:

  • For cake:
  • Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
  • Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
  • For ganache:
  • Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
  • For praline:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.

CHOCOLATE PRALINE TORTE



Chocolate Praline Torte image

"No one will know this fancy dessert started with a handy boxed cake mix," assures Sandra Castillo of Watertown, Wisconsin. "We enjoy the scrumptious treat throughout the year for special dinners, potlucks and even picnics."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 10

1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
1 package devil's food cake mix (regular size)
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls, optional

Steps:

  • In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-in. round baking pans. Sprinkle with pecans; set aside. , Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. , For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff. , Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with chocolate curls if desired. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE PRALINE PANCAKE CAKE



Chocolate praline pancake cake image

If you like a sweet chocolate filling for your pancake you'll love this indulgent fondant cake with deep, rich sauce

Provided by Good Food team

Categories     Dessert

Time 1h

Number Of Ingredients 12

1x classic pancake recipe (see 'Goes well with')
sunflower oil , for greasing
100g caster sugar
100g blanched almonds
½ tsp sea salt flakes
250g dark chocolate , finely chopped
50g unsalted butter
175ml whole milk
125ml double cream
2 tbsp brandy or dark rum
50g light muscovado sugar
whipped cream , to serve

Steps:

  • Prepare pancakes following a classic recipe (see 'Goes well with').
  • Lightly brush a baking sheet with sunflower oil. Tip the caster sugar into a medium-size saucepan, add 2-3 tbsp of water and set the pan over a low-medium heat to allow the sugar to slowly dissolve into the water. Bring to the boil and continue to cook until the syrup becomes amber-coloured caramel.
  • Working quickly, tip the blanched almonds and salt into the pan and continue to cook for 30 secs-1 min until the caramel turns deep amber and the almonds are toasted. Tip the praline onto the oiled baking sheet and leave until completely cold and hardened. Break the praline into chunks and whizz in the food processor until coarsely chopped.
  • To make the chocolate sauce, combine all the ingredients in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until smooth and silky. Remove from the heat and cool to room temperature.
  • Heat oven to 180C/160C fan/gas 4. Lay one pancake in the bottom of a 20cm springform tin and spread over 1 tbsp of chocolate sauce. Scatter with chopped praline and top with another pancake. Continue in this manner until you have used all 12 pancakes, topping the stack with a pancake.
  • Cover the tin with foil and bake on the middle shelf of the oven for around 20 mins or until hot through. Gently warm the remaining chocolate sauce, cut the cake into wedges and serve scattered with the remaining praline chocolate sauce, and a bowl of lightly whipped cream alongside.

Nutrition Facts : Calories 775 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 56 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.51 milligram of sodium

MILLION DOLLAR CAKE



Million Dollar Cake image

A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake.

Provided by Glenda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 9h55m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
8 ounces cream cheese
1 ½ cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers.
  • In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
  • Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 73.9 g, Cholesterol 21.7 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 9 g, Sodium 464.9 mg, Sugar 55.9 g

CHOCOLATE PRALINE LAYER CAKE



Chocolate Praline Layer Cake image

This is a wonderful cake we often have at special occasions. It is a Pillsbury bake off winner from many years ago.

Provided by Michelle S.

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsley chopped pecans
1 (18 ounce) package devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1 1/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
pecan halves, if desired
chocolate curls, if desired

Steps:

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

CHOCOLATE CAKE WITH MASCARPONE AND PRALINE



Chocolate Cake with Mascarpone and Praline image

Categories     Cake     Chocolate     Nut     Dessert     Bake     Vegetarian     Almond     Hazelnut     Gourmet

Number Of Ingredients 18

For praline
1/2 cup whole blanched almonds
1/2 cup hazelnuts
3/4 cup sugar
1/4 cup water
For cake
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1/3 cup unsweetened cocoa powder (not Dutch process)
5 tablespoons unsalted butter
1/3 cup vegetable oil
2/3 cup water
1 cup plus 2 tablespoons sugar
1 large egg
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup well-shaken buttermilk
8 ounces mascarpone cheese (about 1 cup) at room temperature
1 1/2 tablespoons sugar

Steps:

  • Make praline:
  • Preheat oven to 350°F.
  • In a baking pan toast nuts in one layer in middle of oven 10 minutes, or until almonds are lightly colored and hazelnut skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove any loose hazelnut skins (do not worry about skins that do not come off) and cool completely.
  • Line a baking sheet with foil. In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, washing down any sugar crystals that cling to side of pan with a pastry brush dipped in cold water, until it begins to turn golden. Swirl pan until syrup is deep golden and remove from heat. Stir in nuts and pour praline onto baking sheet, spreading evenly. Cool praline completely and break into pieces. Transfer praline to a sealable plastic bag and with a rolling pin coarsely crush.
  • Make cake:
  • Preheat oven to 300°F. Generously butter a 9-inch round cake pan (at least 2 inches deep) and line bottom with wax or parchment paper. Butter paper and dust pan with flour, knocking out excess.
  • Finely chop chocolate. In a small saucepan combine cocoa powder, butter, oil, and water. Bring mixture to a boil, stirring until smooth, and remove pan from heat. Add chocolate and sugar, whisking until smooth, and transfer to a bowl. Cool chocolate mixture completely and whisk in egg. Sift flour and baking powder over chocolate mixture and whisk until just combined. Whisk in buttermilk and pour batter into cake pan, spreading evenly. Bake cake in middle of oven 45 to 50 minutes, or until a tester comes out clean, and cool in pan on a rack 5 minutes. Run a thin knife around edge of pan and invert cake onto rack. Discard paper. Cool cake completely and transfer to a plate. In a bowl stir together mascarpone and sugar. Spread mixture over top of cake and generously sprinkle with praline.

CHOCOLATE PRALINE LAYER CAKE



Chocolate Praline Layer Cake image

Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls

Provided by JJOHN32

Categories     Pralines

Yield 24

Number Of Ingredients 11

½ cup butter
¼ cup heavy whipping cream
1 cup packed brown sugar
¾ cup chopped pecans
1 (18.25 ounce) package devil's food cake mix with pudding
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 ¾ cups heavy whipping cream
¼ cup confectioners' sugar
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
  • In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
  • Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
  • In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.
  • To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 20.3 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 204.5 mg, Sugar 19.7 g

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From newengland.com


BEVERLY'S CHOCOLATE PRALINE LAYER CAKE RECIPE - FOOD NEWS
Beverly's Chocolate Praline Layer Cake. Bake at 325 degrees for 35 to 45 minutes, or until done. Cool 5 minutes; remove from pans and cool completely. In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline ...
From foodnewsnews.com


CHOCOLATE PRALINE LAYER CAKE - ANTIPASTI RECIPES
In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
From fooddiez.com


CHOCOLATE PRALINE LAYER CAKE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


MILLION DOLLAR CAKE | RECIPE | COCONUT CAKE RECIPE, CAKE RECIPES, …
Feb 27, 2020 - A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake. Feb 27, 2020 - A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake. Pinterest . Today. Explore. When autocomplete results are available …
From pinterest.com


CHOCOLATE PRALINE LAYER CAKE - BIGOVEN.COM
Still searching for what to cook ? Find the most delicious recipes here
From bigoven.com


7 CAKE RECIPES IDEAS | CAKE RECIPES, CAKE, MILLION DOLLAR CAKE RECIPE
May 9, 2020 - Explore Reyna Cervantes's board "Cake recipes" on Pinterest. See more ideas about cake recipes, cake, million dollar cake recipe.
From pinterest.com


CHOCOLATE PRALINE LAYER CAKE | RECIPE | CAKE RECIPES, PRALINE RECIPE ...
Jan 15, 2015 - Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls. Jan 15, 2015 - Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca


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