Chocolate Praline Layer Cake

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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

Ingredients Nutrition


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

Got rave reviews @ a luncheon at work. Not a crumb left to bring home.

lhgolden April 16, 2004

I love the shortcut of using a cake mix and having it turn out delicious as well. I, too, would give this recipe 10 stars. I didn't have enough whipping cream for entire cake so used Cool Whip on the top. I will probably use Cool Whip the next time, too. There will be many "next times" with this recipe. Thanks Michelle!

M. Joan August 16, 2003

Let's just say that this recipe should be a double 5 star. No one would have guessed that it was a cake mix, if I hadn't told them. It not only makes a beautiful presentation, it taste just as good as it looks. People were asking me for the recipe before they even tasted it. That is how pretty this cake looks.

Jellyqueen July 23, 2003