Chocolate Praline Layer Cake Food

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CHOCOLATE-PRALINE LAYER CAKE



Chocolate-Praline Layer Cake image

For the chocolate-lover in all of us, this dessert is the one. Packed with pecans, the luscious layers are topped off with heart-shaped chocolate candies. Every day is Valentine's Day with this cake!-Kathy Engler, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
CAKE:
1 package chocolate cake mix (regular size)
4 eggs
1 cup fat-free milk
1/2 cup butter, softened
1/2 cup sweetened condensed milk
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls and heart-shaped chocolate candies

Steps:

  • In a small heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour into two greased 9-in. round baking pans and sprinkle with pecans., In a large bowl, beat the cake mix, eggs, milk, butter, sweetened condensed milk and pudding mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pans., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with remaining cake layer; spread remaining whipped cream over top. Garnish with chocolate curls and candies.

Nutrition Facts : Calories 674 calories, Fat 41g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 506mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE PRALINE LAYER CAKE



Chocolate Praline Layer Cake image

Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls

Provided by JJOHN32

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Yield 24

Number Of Ingredients 11

½ cup butter
¼ cup heavy whipping cream
1 cup packed brown sugar
¾ cup chopped pecans
1 (18.25 ounce) package devil's food cake mix with pudding
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 ¾ cups heavy whipping cream
¼ cup confectioners' sugar
¼ teaspoon vanilla extract

Steps:

  • 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.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 20.3 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 204.5 mg, Sugar 19.7 g

CHOCOLATE PRALINE LAYER CAKE



Chocolate Praline Layer Cake image

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

Provided by Michelle S.

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsley chopped pecans
1 (18 ounce) package devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1 1/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
pecan halves, if desired
chocolate curls, if desired

Steps:

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

CHOCOLATE HAZELNUT CAKE WITH PRALINE CHOCOLATE CRUNCH



Chocolate Hazelnut Cake with Praline Chocolate Crunch image

Provided by Elizabeth Falkner

Categories     Cake     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Birthday     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 29

Praline chocolate crunch:
1 1/2 cups sugar
1 1/2 cups blanched hazelnuts, toasted
1 teaspoon hazelnut or vegetable oil
4 ounces dark chocolate (do not exceed 72% cacao), chopped
4 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
1/4 teaspoon kosher salt
1 3/4 cups puffed rice cereal or crushed cornflakes
Cocoa sponge cake:
Unsalted butter (for parchment paper)
1 cup all-purpose flour
1 cup natural unsweetened cocoa powder
8 large eggs
1 cup sugar, divided
2 tablespoons corn syrup
1/2 cup brandy or orange liqueur
Nut ganache:
1/2 cup heavy cream
1/2 cup hazelnut butter (or ground roasted hazelnuts)
Pinch of kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
Praline mousse:
3 1/2 ounces dark chocolate (do not exceed 72% cacao), chopped
1 cup hazelnut praline paste (reserved from praline chocolate crunch)
5 tablespoons unsalted butter, room temperature, cubed
1 3/4 cups chilled heavy cream, divided
Assembly:
Chocolate Glazeepi:recipelink
1/4 cup roasted hazelnuts

Steps:

  • For praline chocolate crunch:
  • Line 2 rimmed baking sheets with parchment paper. Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until amber in color, 7-8 minutes. Stir in hazelnuts, then pour onto 1 prepared sheet, separating nuts. Let cool.
  • Transfer candied nuts to a food processor. Add hazelnut oil and purée until smooth to make praline paste.
  • Combine both chocolates and 3 tablespoons praline paste in a medium metal bowl (reserve remaining praline paste for praline mousse layer). Set bowl over a saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove from heat and stir in salt, then cereal. Spread out in a thin layer (about 1/8") on second prepared baking sheet. Chill until set, about 30 minutes.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Cover and chill remaining praline paste.
  • For cake:
  • Preheat oven to 375°F. Line a 17x11x1" sheet pan with parchment paper; butter paper. Sift flour and cocoa powder into a medium bowl and set aside. Separate 4 eggs, placing yolks in a large bowl and whites in a medium bowl. Using an electric mixer, beat yolks with 1/2 cup sugar on medium speed until thick and light yellow, about 3 minutes. Beat in 4 whole eggs, one at a time, blending well between additions.
  • Using clean, dry beaters, beat egg whites with remaining 1/2 cup sugar and corn syrup until slightly thickened and frothy, about 2 minutes. Add egg-white mixture to egg-yolk mixture and beat to blend. Add flour-cocoa powder mixture; fold just to blend. Spread out evenly on prepared baking sheet.
  • Bake until a tester inserted into center of cake comes out clean, about 15 minutes. Let cool completely. Invert cake onto a large cutting board or baking sheet and peel off parchment. Brush cake all over with brandy. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • For nut ganache:
  • Bring cream to a boil in a small saucepan. Purée hot cream, hazelnut butter, and salt in a food processor. Let cool to room temperature. With machine running, add butter, 1 tablespoon at a time, puréeing until smooth between additions. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.
  • Praline Mousse:
  • Combine chocolate, praline paste, and butter in a medium bowl. Bring 3/4 cup cream to a boil in a small saucepan; pour over chocolate mixture. Let stand for 1 minute, then stir until melted and smooth. Beat remaining 1 cup chilled cream until soft peaks form. Fold whipped cream into chocolate mixture. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Assembly:
  • Spread nut ganache over cake and chill in freezer until set, about 15 minutes. Spread mousse over ganache and chill in freezer until set, about 15 minutes. Cut cake crosswise into thirds; stack layers on top of each other. Trim edges, then spread Chocolate Glaze epi:recipelinkover top and sides of cake. Freeze until set, about 1 hour. Place in refrigerator and chill overnight. DO AHEAD: Can be made 2 days ahead. Tent with foil and keep chilled.
  • Let cake stand at room temperature for 30 minutes before serving. Break up praline chocolate crunch into large shards and arrange on top of cake. Garnish with roasted hazelnuts.

NEW ORLEANS DOUBLE-CHOCOLATE PRALINE-FUDGE CAKE



New Orleans Double-chocolate Praline-fudge Cake image

This recipe makes an elegant cake that is beautiful garnished with fresh fruit such as strawberries. Despite the lengthy instructions and long list of ingredients, the cake is very easy to prepare and assemble.

Provided by Dreamgoddess

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 cups semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter, cut into pieces
1/4 cup butter
1 cup brown sugar, firmly packed
1/3 cup whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Steps:

  • Cake:
  • Preheat oven to 350 degrees.
  • Combine butter, cocoa and water in a saucepan.
  • Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
  • Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
  • Combine the butter mixture and buttermilk mixture; beat until well blended.
  • Combine the sugar, flour and salt in a bowl; mix well.
  • Gradually add the flour mixture to the buttermilk mixture; beat until blended.
  • The batter should be thin.
  • Spray three 8" round cake pans with cooking spray and line them with wax paper.
  • Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
  • Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
  • To assemble the cake:.
  • Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
  • Slowly pour the frosting over the center of the cake.
  • Spread it to the edges of the cake, allowing some frosting to run down the sides.
  • Chocolate Ganache:.
  • Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
  • Gradually add the butter, whisking until smooth and melted.
  • Cool, whisking often, until spreading consistency, about 15-20 minutes.
  • Praline Frosting:.
  • Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
  • Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
  • Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
  • Pour immediately over the cake.

Nutrition Facts : Calories 1194.5, Fat 64.7, SaturatedFat 34.4, Cholesterol 167, Sodium 658.9, Carbohydrate 148.7, Fiber 5.5, Sugar 115.4, Protein 9.7

CHOCOLATE PRALINE LAYER CAKE



Chocolate Praline Layer Cake image

Number Of Ingredients 15

CAKE
1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup , coarsely chopped pecans
1 (1-pound 2.3-oz) package pudding-including devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
TOPPING
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
16 , whole pecans, , if desired
16 chocolate curls , if desired

Steps:

  • 1. Heat oven to 325°F. In heavy small saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans sprinkle evenly with chopped pecans.*2. In large bowl, combine cake mix, water, oil and eggs beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.3. Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool 1 hour or until completely cooled.4. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Gradually add powdered sugar and vanilla beat until stiff peaks form.5. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.* Cake can be baked in 13 x 9-inch pan. Bake at 325°F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Invert onto serving platter. Cool completely. Frost cake or pipe with whipped cream. Garnish with pecan halves and chocolate curls. Serve with any remaining whipped cream. Store in refrigerator.High Altitude (above 3500 feet): Add 1/3 cup flour to dry cake mix increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans.Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 460 * Calories from Fat: 270 * % Daily Value: Total Fat: 30 g 46% * Saturated Fat: 13 g 65% * Cholesterol: 95 mg 32% * Sodium: 330 mg 14% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 2 g 8% * Sugars: 30 g * Protein: 4 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 5 1/2 Fat or 3 Carbohydrate, 5 1/2 FatSee Cook's Note: For Butter Cake, Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake

Nutrition Facts : Nutritional Facts Serves

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From globalportal48h.com


CHOCOLATE PRALINE LAYER CAKE THE BEST RECIPES
Trying to find recipes Chocolate Praline Layer Cake, ... (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; Instructions : Prep : Cook : 24M Ready in : Preheat oven to 325 degrees F (165 degrees C). In a saucepan, …
From easyfoodrecip.blogspot.com


CHOCOLATE PRALINE LAYER CAKE - RECIPE | COOKS.COM
CHOCOLATE PRALINE LAYER CAKE : 1/2 c. butter 1/4 c. whipping cream 1 c. firmly packed brown sugar 3/4 c. coarsely chopped pecans 1 (2 layer size) pkg. Pillsbury Plus devil's food with pudding cake mix 1 1/4 c. water 1/3 c. oil 3 eggs. TOPPING: 1 3/4 c. whipping cream, chill cream, bowl, and beaters well 1/4 c. powdered sugar 1/4 tsp. vanilla Whole pecans and chocolate …
From cooks.com


CHOCOLATE PRALINE LAYER CAKE RECIPE | FOOD NETWORK
Get Chocolate Praline Layer Cake Recipe from Food Network. Visit original page with recipe. Bookmark this recipe to cookbook online. Yield: 4; Cooking time: 45 Min; Publisher: Foodnetwork.com; Tweet; Ingredients. Ingredients are on source website with this recipe. Recipe reviews. Recommended Sort by Best Start the discussion... Still not reviewed, be first. Related …
From crecipe.com


ORANGE CHOCOLATE PRALINE LAYER CAKE - IMPERIAL SUGAR
Preheat oven to 310°F. 1. Butter and flour three 8 or 9-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.) 1. Sift together flour, cocoa powder, baking soda and sugar and set aside. 2. In a bowl large enough to hold all ingredients whisk eggs and ...
From imperialsugar.com


COFFEE MASCARPONE FILLED FUDGY OLIVE OIL CAKE WITH ALMOND ...
ASSEMBLE THE CAKE: Put one layer on a cake plate. Spread the coffee filling over it. Put the other layer on top. Spread the praline filled vanilla layer on top. Sprinkle with the large bits of praline. Enjoy!! ;o) P.S. I make my own mascarpone for this. A quart of good heavy cream - **not** ultra-pasteurized - produces just the right amount for ...
From food52.com


CHOCOLATE PRALINE LAYER CAKE - YUM TASTE
Chocolate Praline Layer Cake. by tom | February 18, 2015 | No comments ... (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. Directions . Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine …
From yumtaste.com


CHOCOLATE PRALINE LAYER CAKE RECIPE
Bake @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely. 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 cake, place 1 layer on serving plate, praline side up.
From recipeland.com


PRALINE LAYER CAKE RECIPE - ONNEWSLIVE
Place the first layer on a cake stand or flat plate to begin assembling the cake. Half of the caramel praline filling should be piped around the cake. Repeat with the remaining half of the filling and the second layer on top of the filling. Cover the top and sides of the cake with cream cheese frosting, pushing down to cover the sides. Place the cake in the refrigerator for …
From onnewslive.com


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