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    You are in: Home / Recipes / Chocolate Pecan Praline Cake Recipe
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    Chocolate Pecan Praline Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    45 mins

    1 hrs 10 mins

    Angel91805's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 cup butter
    • 1/4 cup whipping cream
    • 1 cup packed brown sugar
    • 1 cup coarsely chopped pecans
    • 18 1/4 ounces duncan hines devil's food cake mix
    • 1 1/4 cups water
    • 1/3 cup vegetable oil
    • 3 eggs
    • 2 (16 ounce) cans dark chocolate frosting
    • 1/2-3/4 cup semi-sweet chocolate chips

    Directions:

    1. 1
      Preheat oven to 325.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Bake 50-60 minutes or until ice pick inserted in the center tests clean.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Pecan Praline Cake

    Serving Size: 1 (210 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 806.8
     
    Calories from Fat 409
    50%
    Total Fat 45.4 g
    69%
    Saturated Fat 14.5 g
    72%
    Cholesterol 80.0 mg
    26%
    Sodium 576.3 mg
    24%
    Total Carbohydrate 103.0 g
    34%
    Dietary Fiber 3.0 g
    12%
    Sugars 82.0 g
    328%
    Protein 6.2 g
    12%

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