Pecan Praline Chocolate Cake
Equipment
- sifter
- Bundt pan
Ingredients
Cake Ingredients
- ⅔ cup sour cream
- ¾ cup buttermilk
- ⅓ cup vegetable oil
- ½ teaspoon vanilla extract
- 3 large eggs, beaten
- 1 box Duncan Hines Swiss Chocolate cake mix (15.25 ounces) (or substitute a Devil's Food cake mix)
- shortening for greasing the pan
- cocoa powder for dusting the pan
Pecan Praline Glaze Ingredients
- ½ cup butter
- ½ cup brown sugar
- 1 cup pecans, chopped
- a pinch of salt
- ½ cup whipping cream
Instructions
Cake Directions
- Preheat oven to 350°F. Grease a Bundt pan and dust with cocoa powder.
- Add the sour cream, buttermilk, oil, vanilla, and eggs to a mixing bowl. Whisk until well blended.
- Sift in the cake mix and stir until just combined.
- Pour the batter into the prepared pan. Bake for 37 minutes or until an inserted toothpick comes out clean or with crumbs.
- Cool in the pan for a few minutes and then turn out onto a cake plate.
Pecan Praline Glaze Directions
- In a medium pan on medium heat, start melting the butter. Then, add the sugar, pecans, salt, and whipping cream and stir until well mixed.
- When the mixture comes to a boil, reduce the heat to low and cook for 3 minutes, stirring occasionally. Remove from the heat and let cool for a few minutes.
- Drizzle the glaze over the cake, keeping all the pecans on top.
Notes
Pan Preparation
Dusting the cake pan with cocoa powder keeps a chocolate cake from having white flour on the cooked crust.Yield
About 16-20 slicesNutrition
Calories: 345kcalCarbohydrates: 29gProtein: 4gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 65mgSodium: 300mgPotassium: 175mgFiber: 1gSugar: 18gVitamin A: 420IUVitamin C: 0.2mgCalcium: 85mgIron: 2mg
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