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Chocolate Cake with Praline Topping

Chocolate Cake with Praline Topping
  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
Add a praline topping to a Betty Crocker® Gluten Free devil's food cake mix for a simple yet special dessert for any occasion.
September 9, 2011


  • 1 box Betty Crocker® Gluten Free devil's food cake mix
  • 1 cup water
  • 1/2 cup butter, softened
  • 3 eggs
  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 1/3 cup whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla
  • 1 cup chopped pecans, toasted


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
  • 2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 8-inch pan 44 to 49 minutes, 9-inch pan 38 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
  • 4
    In 2-quart heavy saucepan, heat 1/4 cup butter, the brown sugar and whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in pecans. Cool 10 to 15 minutes, stirring occasionally, until topping begins to thicken.
  • 5
    Spread warm topping over cake. Cool before serving. Cut into 4 rows by 3 rows.

No nutrition information available for this recipe
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