• Walnut-Praline Cake with Cream Cheese Frosting

Walnut-Praline Cake with Cream Cheese Frosting

4.6
(13) 11 Reviews
Prep Time
30
min.
Total Time
1
hr.
55
min.
Servings

16 servings, one slice each

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

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What You Need

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Make It

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

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; soften before spreading over cake.

Substitute

Substitute PLANTERS Slivered Almonds or Pecan Pieces for the walnuts.

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.

Servings

  • 16 servings, one slice each

Nutritional Information

Serving Size 16 servings, one slice each
AMOUNT PER SERVING
Calories 480
% Daily Value
Total fat 23g
Saturated fat 9g
Cholesterol 35mg
Sodium 320mg
Carbohydrate 65g
Dietary fiber 1g
Sugars 51g
Protein 5g
   
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

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  • jcutie | Sat, Jun 22 2013 3:31 PM

    Awesome, nuff said! Didn't last very long.

  • Delirious. | Sun, Sep 30 2012 5:01 PM

    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.

  • flinkmasterp | Thu, Nov 24 2011 1:09 PM

    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.

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