Reviewed: Mar. 19, 2013

This review is for the praline filling only. It is marvelous. I used it with the cake from another recipe and the chocolate buttercream frosting from a third to make my son's birthday cake. The praline stayed soft and came right out of the pan with minimal mess. This is going to be my go to for sweet rolls as well. (The 4 star rating is because the recipe called for a cake mix. I can't give a cake mix 5 stars, ever.)

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froggiegirl

Reviewed: Feb. 13, 2013

good but too sweet didn't put whip cream on

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dgaines81

Reviewed: Dec. 10, 2012

After reading their reviews I did spray the pans really well with butter flavored Pam Spray. I let the cake cool for 5 minutes and flipped it out on the cooling rack, smacking the bottom of the pan hard and it fell right out. Because I donated the cake to a bake sale for the Senior Center, I decided I wanted something sturdier than just a whipped cream filling so I used Sturdy Whipped Cream Frosting from allrecipes. It had to sit out for 2 hours and held up wonderfully. I made chocolate curls to garnish it with and sprinkled a few more pecans on top and lightly drizzled caramel and chocolate on top. It was one of the prettiest cakes I have ever made and everyone loved it.

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MARYSUNSHINE1

Cooking Level: Intermediate

Reviewed: Jun. 19, 2012

really good. pretty difficult to keep the praline from moving off to the edge when putting in the cake batter though

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feb9kitty

Cooking Level: Intermediate

Living In: Clifton Park, New York, USA

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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Carole P

Reviewed: Sep. 11, 2011

i luv ur creativity!!!

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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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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: Intermediate

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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