Chocolate Cake with Praline Topping

chocolate cake with praline topping Dessert
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. ...MORE + LESS -


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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