Chocolate Sheet Cake With Praline Cream Gluten Free Recipes

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GLUTEN-FREE CHOCOLATE CAKE WITH PRALINE TOPPING



Gluten-Free Chocolate Cake with Praline Topping image

Add a praline topping to a Betty Crocker® Gluten Free devil's food cake mix for a simple yet special dessert for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Gluten Free devil's food cake mix
1 cup water
1/2 cup butter, softened
3 eggs
1/4 cup butter or margarine
1 cup packed brown sugar
1/3 cup whipping cream
1 cup powdered sugar
1 teaspoon pure vanilla
1 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 8-inch pan 44 to 49 minutes, 9-inch pan 38 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
  • In 2-quart heavy saucepan, heat 1/4 cup butter, the brown sugar and whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in pecans. Cool 10 to 15 minutes, stirring occasionally, until topping begins to thicken.
  • Spread warm topping over cake. Cool before serving. Cut into 4 rows by 3 rows.

Nutrition Facts : Calories 450, Carbohydrate 60 g, Cholesterol 90 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 45 g, TransFat 1/2 g

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