Recipes Made with Cake Mixes
Chocolate Praline Torte
Yield: 8 to 10 servings
Ingredients
Torte
- 1 cup packed brown sugar
- 1/2 cup butter (NO butter)
- 1/4 cup whipping cream
- 3/4 cup coarsely chopped pecans
- 1 (18.25 ounce) box devil's food cake mix*
Topping
- 1 3/4 cup whipping cream
- 1/4 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- Chocolate curls (optional)
Instructions
- Heat oven to 325 degrees F.
Torte
- In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted.
- Pour into two greased 9 inch round cake pans. Sprinkle with pecans; set aside.
- Prepare cake mix according to package directions. Carefully pour batter over pecans.
- Bake for 35 to 45 minutes or until a wooden pick comes out clean.
- Cool in pans for 10 minutes; invert onto wire racks to cool completely.
Topping
- Beat cream in a mixing bowl until soft peaks form.
- Add sugar and vanilla extract; beat until stiff.
- Place one cake layer, pecan side up, on a serving plate.
- Spread with half of the topping.
- Top with second cake layer and remaining topping.
- Garnish with chocolate curls if desired.
- Store in the refrigerator.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.