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16 servings, one slice each
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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; soften before spreading over cake.
Substitute PLANTERS Slivered Almonds or Pecan Pieces for the walnuts.
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.
* 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.
Awesome, nuff said! Didn't last very long.
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.
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.