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Chocolate Praline Layer Cake

Chocolate Praline Layer Cake


"Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls"
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servings 295 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Read all reviews 57
  1. 67 Ratings

Most helpful positive review

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 th...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 th...

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 w...

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...

I made this cake yesterday for my mother-in-law's surprise b-day was an incredible hit with all the guests. She later came and pulled me aside to let me know that this cake might eas...

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 pa...

I think the next time I bake it, I will use cream cheese frosting instead of whipped topping. It just seems to need a little more flavor to me. i think this is actually a Pillsbury bake-off winn...

Awesome! I usually stick with the "safer" recipes on this site...the ones with many, many reviews, but I couldn't pass this one up. I'm glad I didn't! It is delicious! The topping didn't stick t...

I made this cake for my boss's birthday and he LOVED it. I couldn't find devils food cake with pudding, so I used Duncan Hines moist devils food cake. Will make this again!!

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 steam...

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