"Hunger is the best sauce in the world."--Cervantes

Praline Cake Recipe

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This recipe for Praline Cake, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, July 7, 2005


½ cup margarine
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 pkg. Devil’s Food cake mix
1 pkg. instant chocolate pudding mix
1 ¼ cups water
1/3 cup oil
3 eggs

1 ¾ cups whipping cream
¼ cup powdered sugar
¼ tsp vanilla
Pecan halves and chocolate curls

Heat oven to 325 degrees. In small sauce pan, combine margarine, ¼ cup whipping cream and brown sugar. Cook just until margarine is melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans; sprinkle evenly with chopped pecans. In large bowl combine cake mix, pudding mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Carefully spoon batter over chopped pecans. Bake at 325 degrees for 35 – 45 minutes or until cake springs back when touched lightly in center. Cool five minutes. Remove from pans.

In small bowl, beat 1 ¾ cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble, place 1 layer on serving plate, praline side up. Spread with ½ of whipping cream mixture. Top with second layer, praline side up; spread top with remaining whipping cream. Garnish with pecan halves and chocolate curls if desired. Store in refrigerator.




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