Chocolate Butterscotch Praline Cake

Chocolate Butterscotch Praline Cake – this cake just screams decadence! Tastes & looks like you spent hours on it, but in fact – it’s so simple to prepare!

Chocolate Butterscotch Praline Cake

I’m a huge fan of both chocolate & pralines. Literally, two of my favorite flavors! So,when the two get paired together – magic happens!

Magic is definitely happening in this cake! Chocolate, Praline, & Butterscotch come together in the most fabulous of cakes for this recipe.  The cake looks & tastes like you spent hours on it – but truth is, it’s the easiest of recipes & forms from a doctored up cake mix!

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Chocolate Butterscotch Praline Cake

Chocolate Butterscotch Praline Cake

The decadence this layered cake delivers is addictive.  It’s sure to wow your family, friends, & even yourself!  Each time I serve this, everyone asks me for the recipe!

It’s a must make, y’all!!

Chocolate Butterscotch Caramel Cake

Here’s what you need:

Chocolate Butterscotch Praline Cake

First, bake a german chocolate cake mix according to the box directions for a 2 layer cake.  A tip here – to make the cake taste like homemade, replace the water with milk or buttermilk & add an extra egg.  Certainly not required though! Let the cake cool on a wire rack once baked.

Meanwhile, in a small saucepan combine 1 cup of brown sugar, 1 stick of butter, & 3 tablespoons of heavy cream.

Chocolate Butterscotch Praline Cake

Cook, while stirring, over low heat until the sugar is dissolved. Increase the heat to medium; do not stir – cook for 4-6 minutes or until bubbles form and it turns to amber brown. Remove from the heat, stir in the pecans. Cool at room temp, stirring occasionally, for 20 minutes.

Chocolate Butterscotch Praline Cake

Make the frosting while the praline topping is cooling.

In a bowl, whisk the butterscotch pudding mix with 1 cup of milk. Whisk for about 90 seconds, and then set set for 2 minutes. Fold in 2.5 cups of Cool Whip.

Chocolate Butterscotch Praline Cake

Frost both layers of the cake completely with the Cool Whip/butterscotch frosting.

Now, it’s time for the praline topping.

Chocolate Butterscotch Praline Cake

Spoon the praline topping all along the edge of the cake & some in the middle too.

Chocolate Butterscotch Praline Cake

Slice & serve – refrigerate what you don’t eat immediately.

Chocolate Butterscotch Praline Cake

Butterscotch Praline Cake

Ingredients:

  • 1 package German chocolate cake mix (regular size)
  • 1 cup packed brown sugar
  • 1 stick of butter, cubed
  • 3 tablespoons heavy whipping cream
  • ¾ cup finely chopped pecans
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1 cup cold 2% milk
  • 2-1/2 cups whipped topping

Directions:

Prepare & bake the cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, in a small saucepan, combine the brown sugar, butter &cream. Cook & stir over low heat until sugar is dissolved. Increase the heat to medium; do not stir. Cook for 4-6 minutes or until bubbles form in the center of the mixture & the color is amber brown. Remove from the heat; stir in the pecans. Cool at room temperature for 20 minutes, stirring occasionally.

In a small bowl, whisk pudding mix and milk for 90 seconds. Let stand for 2 minutes. Fold in the whipped topping. Cover and refrigerate until thickened, about 20 minutes.

Place one cake layer on a serving platter; spread with ¾ cup of the pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake.

If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge & middle of cake. Store in the refrigerator.

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Butterscotch Praline Cake