Last evening we were invited to a birthday dinner for my BFF here in Dallas. One of Cora’s favorite things is to stand in my kitchen and eat my praline frosting with a spoon straight out of the pan. She also loves chocolate cake, so I thought about it and decided to combine her two favorite flavors into one big chocolate cake with praline frosting. The inside layers of frosting were the praline and the outside was covered with a great chocolate cream cheese frosting. The results were amazing.
1 box Duncan Hines Devils Food Cake mix
4 eggs at room temp (this is important as they whip up and allow the cake layers to be fluffier)
1 cup COLD water
1 envelope of Dream Whip (yes you can still find it on the shelves in baking isle of grocery)
Mix all ingredients, beating well for 4 min on medium speed. Bake in 3 prepared pans as directed on back of box. When you have turned the cake layers out on waxed paper allowing to cool, until you frost them, prepare the frosting.
1 1/2 cups powdered sugar
1/2 stick of butter
1/2 cup light brown sugar
1/3 cup whipping cream
1 teas vanilla
Combine the butter, brown sugar and whipping cream in a sauce pan to allow the sugar and butter to melt. Stir constantly and when mixture begins to bubble around the edges, pour over the powdered sugar which has been placed in a mixing bowl. Beat well until all powdered sugar is incorporated then add 1 teas vanilla and beat until spreading consistency. Add a little more whipping cream as needed to spread over the layers of cake. If frosting begins to get to thick while waiting to spread on 2nd inside layer, add a little more whipping cream. Place the bottom layer on a serving platter and spread half of the praline frosting over the cake layer. Place the 2nd layer on top and use the other half of the frosting (I saved about 2 tables to drizzle over the top of the cake) to spread over the layer. Then place the 3rd chocolate layer over the praline frosting but do not frost it until the sides of the cake have been frosted with the chocolate frosting. Then frost the top of the cake with the chocolate frosting.
1 (1 lb) box powdered sugar
1 stick of butter
1 (8 oz) cream cheese, softened
1 cup semi-sweet chocolate chips
1/3 cup unsweetened cocoa
1 teas vanilla
In a small saucepan, combine the butter, chocolate chips and cocoa. Stir until all is melted and combined well. Pour over the powdered sugar and add the softened cream cheese. Mix on medium speed until it is combine and no more lumps remain in the frosting. If necessary, you may use milk or whipping cream to thin frosting to spreading consistency. I did add just a touch of whipping cream. (about 2 tables). Add the vanilla and blend in well. Frost sides and top of cake with chocolate mixture. I drizzled a little of the praline frosting over the top of the cake as well.