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Chocolate Praline Torte




  • 1 cup packed brown sugar
  • 1/2 cup butter (NO MARGARINE)
  • 1/4 cup whipping cream
  • 3/4 cup coarsely chopped pecans
  • 1 (18.25 ounce) box devil's food cake mix


  • 1 3/4 cup whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Chocolate curls (optional)


  1. Heat oven to 325 degrees F.
  2. In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted.
  3. Pour into two greased 9-inch round cake pans. Sprinkle with pecans; set aside.
  4. Prepare cake mix according to package directions. Carefully pour batter over pecans.
  5. Bake for 35 to 45 minutes or until a wooden pick comes out clean.
  6. Cool in pans for 10 minutes; invert onto wire racks to cool completely.
  7. For topping, beat cream in a mixing bowl until soft peaks form.
  8. Add sugar and vanilla extract; beat until stiff.
  9. Place one cake layer, pecan side up, on a serving plate.
  10. Spread with half of the topping.
  11. Top with second cake layer and remaining topping.
  12. Garnish with chocolate curls if desired.
  13. Store in the refrigerator.

Yield: 8 to 10 servings


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