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Chocolate Praline Torte




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


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


  1. 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.
  2. Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325 degrees F 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.
  3. For topping, beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla extract; beat until stiff.
  4. 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.

Yield: 8 to 10 servings


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