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Scott’s Chocolate Praline Cake recipe

visitor recipePraline cake with a chocolate twist. Submittedby Scott Sturgeon.

Recipe: Scott’s ChocolatePraline Cake

3/4 cup firmly packed brown sugar
2/3 cup chopped pecans
1/2 cup chocolate graham cracker crumb
3 tablespoons melted margarine
1 (18.25-ounce) package devil’s food cake mix
3/4 cup egg substitute or egg whites
3/4 cup water
1/4 cup praline liqueur
3 tablespoons vegetable oil
1 (16-ounce) can chocolate frosting
1 (8-ounce) container frozen nondairy whipped topping, thawed
2 tablespoons praline liqueur

  • Preheat oven to 350°F (175°C).
  • Prepare 3 round 9-inch metal cake pansby mixing brown sugar, pecans, graham cracker crumbs and margarine;putting 1/3 of the mixture into each pan.
  • Mix the next 5 ingredients and pour 1/3of the mixture over each crust.
  • Bake 25 to 35 minutes. Cool completely.
  • To prepare icing combine chocolate frosting,whipped topping and praline liqueur. Frost between each layer,top, and sides.

    Makes 12 servings.

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  • Comments

    1 Comment


    To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

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