Reviewed: Dec. 22, 2011

Got rave reviews on this one!!! I might add more whipped cream. Recipe is easy and looks like you went through a lot of work.

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Reviewer:

Carole P

Reviewed: Sep. 11, 2011

i luv ur creativity!!!

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Reviewer:

Maya11

Cooking Level: Professional

Living In: Mountain View, California, USA

Reviewed: Jun. 14, 2011

Great recipe, now one of my favorites. I made exactly as instructed; however, putting praline mixture in freezer for 15 minutes is the key. In the future I will simply use Cool Whip instead of going through the trouble of making the whipped topping, cool whip is just as good.

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Reviewer:

Laura Smith

Reviewed: Mar. 8, 2011

I stayed up all night one time attempting to make this cake, but in the middle of the recipe for the praline part, it ended up cooking to the bottom of the pans. I've had this cake before properly made, but I just can't seem to do the praline crust right. I can't keep the praline layer from sticking to the pans. (I love this cake btw)

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Reviewer:

latoyaoneall

Cooking Level: Expert

Home Town: Pineville, Kentucky, USA

Living In: Somerset, Kentucky, USA

Reviewed: Nov. 20, 2010

I have made this cake time several times and its always a hit. I got the recipe off the back of a devils food cake mix. You do have to watch the praline topping as it will stick if your not careful but I've always been able to piece my cakes back together. I cover the whole cake in whipped cream place a few pecans around the center and edge plus a few chocolate curls for garnish it turns out very pretty. In a pinch you can use cool whip or cream cheese frosting but nothing beats the real deal.

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Reviewer:

bugrace2000

Reviewed: Jun. 24, 2010

I combined this recipe with the chocolate candy bar cake....OH MY DEAR...it was to die for...Thank you JJOHN32 and NOULLETTE!!!!

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Reviewer:

Krista

Reviewed: Apr. 3, 2010

This is my favorite cake but I use 1/4 C of Hazelnut creamer (coffee creamer) instead of the whipping cream with the brown sugar and butter. YUM!!!! For those having problems with the cake sticking to the pan, try parchment.

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Reviewer:

FlourPower

Reviewed: Mar. 28, 2010

Ok...not worth calories or time...Not again

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Reviewer:

Lenora

Cooking Level: Expert

Living In: Peoria, Illinois, USA

Reviewed: Mar. 25, 2010

great cake, i didn't have brown sugar, but i think it didn't really change it, probably only in the presentation, amazing flavor....

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Reviewer:

Rory

Cooking Level: Beginning

Home Town: Monterrey, Nuevo León, Mexico

Reviewed: Jan. 19, 2010

Wow,..... this has been the Birthday cake in our family since it won the pillsbury bake off..... a tip i use, when spooning the cake over the praline sauce, spoon first around the edge of the pan to seal, then fill in the middle, that way none of the delicious caramel will escape.... never put any wax paper or parchment on the bottom of the pans. If youwant you can substitute whipped topping for the real stuff, have done it both ways and the topping is actually less calories so you may have two peices....Yummmmmy.

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