CHOCOLATE-PRALINE LAYER CAKE
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
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
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
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
"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
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
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
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
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
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
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
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
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
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
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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CHOCOLATE PRALINE LAYER CAKE - SPICY SOUTHERN KITCHEN
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- In a small heavy saucepan, combine butter, 1/4 cup whipping cream, and brown sugar. Heat over medium heat, stirring frequently, until butter is melted.
- Evenly divide butter mixture between 2 9-inch cake pans. Sprinkle evenly with chopped pecans.
- In a large mixing bowl, combine cake mix, water, oil, and eggs. Beat for 2 minutes at medium-high speed.
CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
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- Heat oven to 325°F. In small 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 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
- In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
- Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
- In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
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