GE Recipes

Chocolate Praline Cake

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Prep Time: 25 Minutes; Start to Finish: 2 Hours 25 Minutes
Makes: 15 servings

Ingredients

Cake
  • 1/2 cup LAND O LAKES® Butter
  • 1/4 cup whipping cream
  • 1 cup packed Domino® or C&H® Light Brown Sugar
  • 3/4 cup Fisher® Chef's Naturals® Chopped Pecans
  • 1 box (18.25 oz) Pillsbury® Moist Supreme® devil's food cake mix
  • 1 1/4 cups water
  • 1/2 cup CRISCO® Pure Vegetable Oil
  • 3 Eggland's Best eggs
Topping
  • 1 3/4 cups whipping cream
  • 1/4 cup Domino® or C&H® Confectioner Powdered Sugar
  • 1/4 teaspoon vanilla

Nutritional Information

1 Serving: Calories 485 (Calories from Fat 290); Total Fat 32g (Saturated Fat 12g); Cholesterol 45mg; Sodium 380mg; Total Carbohydrate 45g (Dietary Fiber 2g); Protein 4g

% Daily Value: Vitamin A 12%; Vitamin C 0%; Calcium 8%; Iron 8%

Exchanges: 1 Starch, 2 Other Carbohydrate, 6 1/2 Fat

Julie Bengtson
Bemidji, MN
Bake-Off® Contest 33, 1988

2008 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2008
®Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
Domino is the registered Trademark of American Sugar Refining, Inc. Yonkers, NY 10750
C&H is a registered trademark of C&H Sugar Company, Crockett, CA
Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.
®CRISCO is a trademark of The J.M. Smucker Company
Eggland's Best is a registered trademark of Eggland's Best, Inc.

Preparation

1. Heat oven to 325°F. In heavy 1-quart saucepan, heat butter, 1/4 cup whipping cream and the brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into ungreased 13x9-inch pan. Sprinkle evenly with chopped pecans.

2. In large bowl, beat remaining cake ingredients with electric mixer on low speed until moistened. Beat on high speed 2 minutes. Carefully spoon about half of batter over pecan mixture around edges of pan; spoon remaining batter into center of pan.

3. Bake 45 to 55 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool completely, about 1 hour.

4. In small bowl, beat 1 3/4 cups whipping cream with electric mixer on high speed until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spoon whipped cream onto cake. Serve with any remaining whipped cream. If desired, garnish with whole pecans and chocolate curls. Store in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 350°F. Add 1/4 cup all-purpose flour to dry cake mix. Bake 50 to 60 minutes.