Chocolate Praline Trifle – A delicious?dessert filled with layers of chocolate cake, praline pecans, and whipped cream?makes a perfect dessert for a crowd!
So I know I’ve been sharing a lot of sweet stuff with you all lately. ?Apparently I have a real sweet tooth right now. ?Maybe it because I know a lot of you are looking for great desserts to make for your gatherings this summer. ?Well this recipe is perfect for just that!
I love trifle desserts! ?They always look impressive. ?Plus they are super easy to serve. ?You don’t have to worry about cutting perfect slices of cake. ?Just grab a big ol’ spoon and serve ’em up! ?Nothing fancy, and yet at the same time this is such a beautiful dessert. ?People love anything praline (pronounced prah-leen down here in Louisiana) too!
This is a really easy cake to make and layer. ?The praline layer actually bakes into the cake! ?You turn it out onto a pan right after it is finished baking, let it cool, and scoop it out into a trifle while stacking?it between layers of whipped cream!
It’s a great make-ahead dessert!
I always love to add the chocolate curls to the top as well. ?It makes such a beautiful presentation. ?Plus I impress my kids, and hey, what mom doesn’t like that! ?Hope you enjoy!
- 1 stick butter
- 1/4 cup heavy cream
- 1 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1 box Devil's Food cake mix
- 3/4 cup milk
- 3/4 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- Whipped Cream: 3 1/2 cups heavy cream, 3/4 cup powdered sugar, 2 tsp vanilla
- Garnish: Chocolate curls and 1/4 cup toasted pecans
- In a small saucepan, add butter, heavy cream, and brown sugar. Cook and stir over low heat until butter is melted.
- Remove from heat and stir in 1/2 cup pecans.
- Spray a 13 x 9 pan with cooking oil spray and pour praline mixture into pan.
- In a large bowl, combine cake mix, milk, vegetable oil, eggs, and vanilla. Beat on low speed for about 30 seconds and increase speed and beat for another 2 minutes.
- Spoon chocolate batter over praline mixture in pan carefully spreading it around to edges without displaced the pecan mixture too much.
- Bake at 350 degrees for 28 minutes. Use a toothpick to test to see if it is done. If the toothpick comes out clean, the cake is ready.
- Very quickly (about 1 to 2 minutes after removing from oven), flip this cake out onto a sheet pan. If you wait, the praline mixture will cool too much and get stuck.
- Let cake cool on pan.
- While cake cools, make the whipped cream by beating heavy cream, powdered sugar, and vanilla until peaks form.
- Layer in trifle dish or large clear glass bowl: 1/3 cake, 1/3 whipped cream, repeat two more times.
- Top with chocolate curls and toasted pecans.
Looking for other great desserts?