Chocolate Praline Layer Cake

1/2 cup butter 1/4 cup heavy whipping cream 1 cup packed brown sugar 3/4 cup chopped pecans 1 (18.25 ounce) package devil's food cake mix with pudding 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 1 3/4 cups heavy whipping cream 1/4 cup confectioners' sugar 1/4 teaspoon vanilla extract Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator. Amount Per Serving  Calories: 295 | Total Fat: 20.3g | Cholesterol: 68mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 295

Total Fat: 20.3gCholesterol: 68mgSodium: 205mgTotal Carbs: 26.4g    Dietary Fiber: 0.5gProtein: 3.3g

Praline Recipes: Pralines II | Submitted By: Melissa

1 1/2 cups brown sugar1 1/2 cups white sugar1/2 teaspoon baking soda1 cup sour cream2 tablespoons light corn syrup2 tablespoons butter, softened1 teaspoon vanilla extract2 cups chopped pecans24 pecan halvesLightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper. Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans. Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place. Amount Per Serving  Calories: 135 | Total Fat: 3g | Cholesterol: 7mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 135

Total Fat: 3gCholesterol: 7mgSodium: 43mgTotal Carbs: 27.7g    Dietary Fiber: 0gProtein: 0.3g VIEW DETAILED NUTRITION
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Reviewed on Nov. 23, 2009 by lydd    Excellent recipe,,, I lined my cookie sheet with graham wafers and poured the mixture over. Cool and broke into pieces,,, extra yummy!!! worth trying,,, you won't be sorry.... lydd Was this review helpful? [ YES ]
12 users found this review helpful Excellent recipe,,, I lined my cookie sheet with graham wafers and poured the mixture over. ... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Praline Recipes: Cookie Pralines | Submitted By: Rosina

1 cup packed dark brown sugar1 tablespoon all-purpose flour1/4 teaspoon salt1 egg white1 teaspoon vanilla extract2 cups chopped pecansMix together until smooth: sugar, flour and salt. Set aside. In separate bowl, beat eggvwhite until stiff. Fold sugar mixture into stiffened eggvwhite. Add pecans and vanilla. Stir gently. Drop by teaspoonfuls onto heavily greased cookie sheet. Bake at 275 degrees F (135 degrees C) for 25-30 minutes until brown. Cool 5 minutes on cookie sheet, then remove to wire rack to cool completely. Amount Per Serving  Calories: 74 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 74

Total Fat: 0gCholesterol: 0mgSodium: 58mgTotal Carbs: 18.5g    Dietary Fiber: 0gProtein: 0.4g VIEW DETAILED NUTRITION
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Praline Recipes: Pralines, Coffee and Cream Cake | Submitted By: Mike Dmochowski

1 (18.25 ounce) package white cake mix3 eggs1 cup coffee flavored liqueur1/2 cup vegetable oil1 cup butter1 cup packed brown sugar1 1/2 cups chopped pecans1 (3.5 ounce) package instant vanilla pudding mix1 1/2 cups milk8 ounces cream cheese1 (12 ounce) container frozen whipped topping, thawedPreheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan. Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for approximately 25 minutes (may vary). Done when cake springs back to the touch or toothpick inserted in center comes out clean. Set aside on cooling rack. To make pralines: combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake. Cool cake in refrigerator. To make frosting: combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed. Spread on cake. Ready to serve! Amount Per Serving  Calories: 508 | Total Fat: 29.9g | Cholesterol: 78mg

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Praline Recipes: Praline Cake | Submitted By: Hillary Quinn

1 (18.25 ounce) package yellow cake mix1 cup light brown sugar1 tablespoon all-purpose flour1/2 cup butter1 egg3/4 cup chopped pecans1/2 teaspoon vanilla extractPrepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C). In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes. Amount Per Serving  Calories: 332 | Total Fat: 13.1g | Cholesterol: 39mg

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