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.
OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE
I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!
Provided by Leslie41
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
- Mix 2 cups white sugar, flour, and salt in a mixing bowl.
- Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
- Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
- Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
- While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 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 PRALINE LAYER CAKE WITH TOPPING
Make and share this Chocolate Praline Layer Cake with Topping recipe from Food.com.
Provided by William Hakala
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- In small saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
- Cook over low heat just until butter is melted.
- Pour into two 9 or 8 inch round cake pans, sprinkle chopped pecans evenly over mixture.
- Combine cake mix, water, oil and eggs and mix until moistened, then beat on high for two minutes.
- Spoon over pecan mixture.
- Bake at 325 degrees for 40 minutes or until cakes tests done.
- Cool 5 minutes in pans, remove from pans and cool completely.
- Topping---------.
- Beat 1 3/4 cups whipping cream until soft peaks form.
- Fold in powdered sugar and vanilla, beat until stiff peaks form.
- To asemble cake, place 1 layer on serving plate with praline side up and spread with 1/2 of the whipped cream mixture.
- Top with second layer, praline side up and spread with remaining whipped cream mixture.
- Garnish with chocolate curls if desired.
- Store in refrigerator.
Nutrition Facts : Calories 573.3, Fat 38.5, SaturatedFat 16.4, Cholesterol 127.5, Sodium 479.5, Carbohydrate 56.4, Fiber 2.2, Sugar 40.3, Protein 5.1
CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING
I found this one in bon appetit's July '09 issue and I'm posting it for my friend chef #1072593 cause she loves these praline cakes so much. She's got me dying to make one but I haven't gotten to it yet. So this one's for chef #1072593 Note: prep time is cooling time.
Provided by Realtor by day
Categories Dessert
Time 32m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the cake:.
- Preheat oven to 350. Spray a 9 inch cake pan with non-stick spray. Line with parchment paper. 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 another 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 in 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.
- To make the 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. Chill 2 hours or up to 1 day.
- To make the 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 mixture over cake. Spread just to edges (topping sets very quickly).
- Can be made a day ahead. Cover with cake dome and store at room temperature.
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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.
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