Praline 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
Makes 12 servings.
If the Scott’s ChocolatePraline Cake recipe was useful and interesting, you can share it with your friends or leave a comment.