Reviewed: Oct. 4, 2009

I love this cake! Its in the Pillsbury cookbook and I have made it ALOT. It's yummy for sure! I usually slice a little off the top part so its more flat. Then I just eat the scraps too! =)

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Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

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Reviewed: Aug. 2, 2009

I was looking for a good replacement Chocolate Praline Cake for my restaurant, since my baker's wasn't what it used to be, when I found this. It tastes wonderful!! The cakes work beautifully if you freeze the praline mixture before adding the cake batter, and then removing them from the pan within the first 5 minutes of coming out of the oven. Not one pecan stuck to the pan. My only problem is that when you take the cake out of the oven it is rounded on top so that when you flip it over it cracks down the center. Trying to figure out how to solve this problem...any ideas?

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sosfolk

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

This was good, and easy, but I was disappointed that there was not more praline flavor. Maybe next time I will make extra "praline sauce" to pour over the cake instead of making the whipped cream icing. The tip about putting the pans with the praline sauce in the freezer for 15 minutes before adding the cake batter worked wonderfully. I will definitely try this recipe again.

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B. Barnett

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

This is a great cake! It is a family request for all birthdays!

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bsnorty

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Reviewed: Jan. 31, 2009

I've made this cake 1/2 dozen times over the last 5 years and after some trial and error with the topping what I now do is after I get the brown sugar/butter/whipping cream/praline topping in the cake pan, I put the two cake pans in the freezer for 15 minutes. That way when the cake batter is added to the pans, the topping does not push to the sides of the cake pans. Works really well. As for other notes about the cake sticking in the pan after baking, I found that you really have to be diligent about getting the cakes out of the pans within that first 5 minutes. In one instance when I waited too long, I simply put the cake back into the warm oven for 3 minutes to "soften" up the topping. This cake is really terrific and is not one of those that you should worry about counting calories. Just simply enjoy it, then go for a long walk afterwards.

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BakerInMN

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Reviewed: Oct. 27, 2008

Very good flavor and balance of sweetness. I had no issues with it sticking to the pan (primed the pans with Wilton cake release). As another reviewer mentioned as well, my praline topping baked to the outside of each layer...so the middle had none (and I was careful in putting the batter in the pan so not to disturb the praline at the bottom). A little tough to cut with the chewy outer rim of praline and the whipped cream filling. Still got good reviews from the family though. Very pretty presentation too.

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Juliet M.

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Reviewed: Sep. 1, 2008

This cake was so simple to make! I was a little bit worried about the cakes coming out of the pan, but they came right out. I waited the five minutes as directed. This cake has a good balance of sweetness.

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whitney

Home Town: Fort Worth, Texas, USA

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Reviewed: Aug. 3, 2008

This is delicious cake. My changes were to make a 3 layer cake I thought I would double the caramel mixture --- DON'T. My pans overflowed in the oven and I had one big mess. The cake turned out distored because of my error. I believe it was the uglies layers I have ever made. None the less I decided to make a whipped topping frosting (from this website). Mine was white chocolate pudding and whipped topping. I covered the whole thing with it and garnished with grated chocolate and pecans. Turned out great despite the problems.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Jul. 5, 2008

I found this recipe in a cookbook I have several years ago and it is one of our all-time favorites. The one thing to note about it is that it is difficult to cut once it's assembled because of the whipped cream.

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 27, 2008

Absolutley unbelievable. It was the hit at our work potluck.

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JIMBRADEN1970

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Reviewed: Jun. 16, 2008

I make this cake every Christmas because my friends DEMAND it. It is excellent. The fresh whipped cream topping perfectly balances out the sweetness of the praline filling. Delicious!

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BETTYTYRANNY

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Reviewed: Mar. 10, 2008

TIP To get the residual praline out of the bottom of the cake pan. After flipping pan over, place a damp rag on top and iron the damp rag on high setting for about 30 seconds, essentially steaming or heating the bottom of the pan so the praline falls right out

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realgapeach77

Cooking Level: Intermediate

Living In: Marietta, Georgia, USA

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Reviewed: Feb. 12, 2008

This cake was a hit with everyone who tried it. I love the whipped cream frosting. (I'm sure if I felt totally lazy I could use cool whip in the future). I didn't change a thing, and had no problem with the cakes sticking as I baked them in silicone cake pans. The only problem I had was that my pecan topping went to the outer edges of cake pans maybe when I added the batter or during cooking? Not sure. At any rate there wasn't any topping in the center of the cake just on the edges. Still delicious but what did I do wrong?

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skyhigh

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

This is a beautiful cake. I've made it twice and it's been a hit both times.

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jeanninec1976

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Houston, Texas, USA

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Reviewed: Nov. 26, 2007

This was a great recipe! However, I made two changes...I used milk instead water, and I used cream cheese icing instead of the whipped icing. I was nervous about making this cake for the first time for Thanksgiving, but it came out great, and my whole family loved it.

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Secret Chef

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 15, 2007

I have been making this cake for a number of years. I made it for someone's b-day at work and now everyone requests it. I always make it for our school's annual cake auction and it always brings in over $100.00. Everyone just loves it!

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MarshaB

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Reviewed: Sep. 6, 2007

My family loves this. 5++ stars. I did not have pecans, used walnuts. I am sure it will be 10+ with pecans. Very easy to make. Grease and flour the pans to prevernt sticking and shake the cakes out easily from pan, take your time, excellent!!!!second review: you MUST remove the cakes from the pans in five minutes, no more no less or they will stick

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072705r

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Reviewed: Mar. 26, 2007

This is my favorite easy-to-make cake. I've made this about a dozen times and it always gets rave reviews. This recipe was the first prize winner in a Rhode Island Pillsbury bake off contest ages ago, and that's when I first tried it. It doesn't sit in your stomach like lead afterwards like some heavily frosted cakes tend to do. This tastes almost like a candy cake with that beautiful chewy-crisp caramelly center balanced with the lightness of the whipped cream. Absolutely perfect.

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Christine R.

Home Town: Esmond, Rhode Island, USA

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Reviewed: Mar. 14, 2007

The absolute BEST cake ever! Fun fact...this cake has a total of 7,128 calories of which 4,320 are fat calories. A serving size is 1/24 of the cake and is 297 calories. I would like to know who can cut a serving piece that tiny. A normal serving piece would be 1/12. The moral here is that life is too short so why not enjoy a big slice!

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MORUPE

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2007

Actually a Pillsbury recipe. I have made many times for family gatherings and everyone always loves it. If you butter the cake pans well, let them cool for 5-10 minutes, flip them and firmly pat the bottom of the pans they will not stick. Also pull the pans up very slowly and evenly. If one side starts to stick just carefully use a knife to loosen it. I recommend making the day before serving because the flavors blend nicely overnight. Thanks for the great recipe!

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