Chocolate Praline Layer Cake. For the chocolate-lover in all of us, this dessert is the one. Packed with pecans, the luscious layers are topped off with heart-shaped chocolate candies. Created by a university professor of music, this easy-to-prepare cake is spectacular to serve and marvelous to eat!

Top with second layer, praline side up; spread top with remaining whipping cream. Garnish with whole pecans and chocolate curls, if desired. The combination of praline, chocolate, and whipped cream in this Chocolate Praline Layer Cake makes for a truly spectacular southern dessert. You can cook Chocolate Praline Layer Cake using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chocolate Praline Layer Cake

It's of Cake.
You need 1/2 cup of Butter.
It's 1/4 cup of Heavy Whipping Cream.
You need 1 cup of Firmly Packed Brown Sugar.
It's 3/4 cup of Coarsely Chopped Pecans.
Prepare 1 packages of Pillsbury Moist Supreme Devils Food Cake Mix.
You need 1 1/4 cup of Water.
You need 1/3 cup of Oil.
You need 3 each of Eggs.
It's of Topping.
It's 1 3/4 cup of Heavy Whipping Cream.
It's 1/4 cup of Powdered Sugar.
It's 1/4 tsp of Vanilla.
It's 16 each of Pecan Halves (optional).
It's 16 each of Chocolate Curls (optional).

It's easy enough to make for potlucks, but elegant enough for special occasions or holidays. This is a wonderful cake we often have at special occasions. It is a Pillsbury bake off winner from many years ago. Break up praline chocolate crunch into large shards and arrange on top of cake.

Chocolate Praline Layer Cake instructions

Heat oven to 325°F. In a small heavy sauce pan, combine butter, 1/4 c heavy whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9 since round cake pans; sprinkle evenly with chopped pecans. I sprayed my pans with non stick spay and lined with parchment paper before spraying again..
In a large bowl, combine cake mix, water, oil, and eggs; beat at low speed until moistened. Beat 2 mins at medium speed. Carefully spoon batter over pecan mixture..
Bake at 325°F for 35-45 mins or until cake springs back when touched lightly in center. Cool 5 mins; remove from pans. Cool 1 hour or until completely cooled..
In a small bowl, beat 1 3/4 cups heavy whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form..
To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of toping mixture. Top with second layer, praline side up, spread with remaining topping mixture. Garnish with pecan halves and chocolate curls. Store in refrigerator..
From the Pillsbury Bake-Off Contest #33, 1988. Compliments of Julie Bengtson.

For this decadent chocolate-praline cake, sandwich a homemade chocolate ganache between chocolate cake layers, spread the remaining ganache over the sides of the cake, and top with creamy praline frosting. To assemble cake: Place one layer on serving plate, praline side up. Spread with half of whipping cream. Top with second layer, pralines side up; spread top with remaining whipping cream. Garnish with whole pecans chocolate curls.