42 Reviews

Very yummy!!! I'm not a chocolate fan but I must say the chocolate mixed with the pecans praline was simply scrumptious!!! I will definitely make it again! The cake flavor was not to chocolatety but I did taste the chocolate... The ganache was creamy smooth and brought out the chocolate taste!

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elegantly December 26, 2012

This cake is sooooo good.....I put it in the fridge but found that it is a lot better if it is room temp. or even warmed a bit in the microwave to melt the chocolate a little. My little grandson wanted to take some home!

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bbestsummers November 25, 2012

I am a huge chocoholic- so this was amazing to me!!!! I made it in a bar pan - cut back cooking time to 20 mins- came out great!!!!

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Jan LeJeune September 22, 2012

I just made this cake, it seems too me that after the icing cools it needs to be whipped with the beaters up high to get that cream color which is what I did. I posted my photo but waiting on approval. I think it's a good recipe but I will admit I'm not a big fan if a lot sweets. I love baking and I'm very good at it and this was easy to do but I leave the eating to my daughters and since it's late I'll wait till they get up and get their approval

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Gimmymore July 10, 2012

As far a cakes go, this is to die for! Made it for an ethnic dinner (Louisiana) and it went over well. Only change I'd make next time is cut the ganache abit. Not that there was enough sugar already, we served it with ice cream & it was devine. The recipe looks abit intimidating but isn't that bad, just alittle tricky to build/put together. Worth the effort though. Thanks for sharing.

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Mustang Sally 54269 April 24, 2010

This is the only dessert on our table at Christmas Eve! Found the recipe in Southern Living. Somehow lost the book, but found it again here. thanks for posting Update: made this for Thanksgiving 2009. Can't wait till Christmas Eve to have again. Even better the next day.

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krazynthekitchen November 29, 2009

This was amazing, and worth every calorie!! I made it for my husband's birthday, and it was just...OMG. 1/8 of a cake is a VERY generous serving. It's very rich and a tiny piece will be just enough! Easily would serve 12-16, and when chilled is easy to cut in small slices.

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Amy Martin KV June 15, 2009

OMG, I think I died and went to heaven!!!! This cake was sooo Delicious! This really wasn't as hard to put together as I thought it was going to be. I will be making this again! Thanks for posting! Made for ZWT 5.....

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my3beachbabes June 04, 2009

OH. MY. GOODNESS. I've had this recipe in my "to try" list ever since I joined Zaar three years ago and I finally tried it for a small party I hosted this weekend for my parents' 40th anniversary. WOW. DEEEELICIOUS! And having made it once now and realizing that it really isn't as intimidating as it appears, we will definitely be having this again! Absolutely incredible! Thanks for sharing this wonderful recipe!!

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Swan Valley Tammi June 01, 2009

Imagine this...make one recipe for the cake layers (9" pans) and thinking it not to be "high" enough, so start all over to make another two layers for a quadruple layered cake. Thinking creatively, since now one has "doubled" the recipe, make two batches ganache--one batch with semi-sweet chocolate and one with white chocolate. Alternately use between layers each ganache then toping all with praline frosting, the end result looking like molten lava on a cake 8 inches high. Oh, forgot, lick all sauce pans and drips for a sugar high like nothin' you've ever seen. Well, that's what I did...and every word of it is the truff! p.s. Sift confectioners sugar for Praline Frosting to avoid lumps.

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gailanng December 24, 2008
New Orleans Double-chocolate Praline-fudge Cake