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!
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!
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!!
Here’s what you need:
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.
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.
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.
Frost both layers of the cake completely with the Cool Whip/butterscotch frosting.
Now, it’s time for the praline topping.
Spoon the praline topping all along the edge of the cake & some in the middle too.
Slice & serve – refrigerate what you don’t eat immediately.
Butterscotch Praline Cake
- 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
- 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.