Comida Kraft
Recipe Box
  • Walnut-Praline Cake with Cream Cheese Frosting

Walnut-Praline Cake with Cream Cheese Frosting

Prep Time
30
min.
Total Time
1
hr.
35
min.
Servings

16 servings

This Southern-inspired cake with smooth cream cheese frosting topped with walnuts and chocolate is sure to be a crowd-pleaser.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Process 2/3 cup nuts in food processor or blender until finely ground. Prepare cake batter as directed on package; stir in ground nuts. Pour into 2 (9-inch) round pans sprayed with cooking spray.
  • Bake 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
  • Meanwhile, cover baking sheet with foil; spray with cooking spray. Bring granulated sugar and water to boil in small saucepan on medium-high heat; simmer on medium-low heat 5 min. or until deep golden brown, stirring occasionally. Stir in remaining nuts; spread onto prepared baking sheet. Cool completely.
  • Beat cream cheese and butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Melt chocolate as directed on package; cool slightly.
  • Reserve 2 cups frosting. Add 2/3 of the melted chocolate to remaining frosting in bowl; beat until blended. Carefully remove nuts from foil; break into small clusters.
  • Cut each cake layer horizontally in half; stack on plate, spreading chocolate frosting between layers. Frost top and side of cake with reserved plain cream cheese frosting. Sprinkle nuts over top of cake. Drizzle with remaining melted chocolate.

Size Wise

You'll know it's a special occasion when you get to enjoy a serving of this rich cake.

Make Ahead

Cake layers, walnut praline and cream cheese frosting can be made 1 day ahead. Keep cake layers covered at room temperature; store praline in airtight container at room temperature. Refrigerate frosting until ready to use; let stand at room temperature until softened before spreading over cake.

Praline Coating Cooking Tip

After mixing sugar and water in saucepan, brush down side of saucepan with a clean wet pastry brush. This will help prevent the sugar from caramelizing on the side of the pan. For best results, continue to brush down side of saucepan as needed with clean wet brush to ensure even cooking of the praline coating.

How to Store

Keep frosted cake refrigerated.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 480
Total fat 25g
Saturated fat 9g
Cholesterol 35mg
Sodium 310mg
Carbohydrate 63g
Dietary fiber 2g
Sugars 48g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Walnut-Praline Cake with Cream Cheese Frosting is rated 4.333333333333333 out of 5 by 3.
  • 2016-07-25T09:58CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_2
  • loc_en_US, sid_107911, PRD, sort_relevancy
  • clientName_khcrm
Rated 4 out of 5 by from I substituted pecans for the walnuts. I substituted pecans for the walnuts. I had to find a different way to do the praline topping... the water and sugar did nothing, and as soon as the nuts were added it all turned back into hard clumps of sugar! Instead, we toasted the pecans with some sugar and used the sugared pecans instead. Other than that, the icing whipped up beautifully and I can't wait to taste it tonight for Thanksgiving dessert.
Date published: 2011-11-24
Rated 4 out of 5 by from This cake was very good! This cake was very good! The praline recipe is garbage, I had to add sweetened condensed milk after the water all evaporated. Other than that, it turned out great.
Date published: 2012-09-30
  • 2016-07-25T09:58CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_2
  • loc_en_US, sid_107911, PRD, sort_relevancy
  • clientName_khcrm

K:54060v0E:107911

>