Chocolate Praline Trifle – A delicious dessert filled with layers of chocolate cake, praline pecans, and whipped cream makes a perfect dessert for a crowd!
So I know I’ve been sharing a lot of sweet stuff with you all lately. Apparently I have a real sweet tooth right now. Maybe it because I know a lot of you are looking for great desserts to make for your gatherings this summer. Well this recipe is perfect for just that!
I love trifle desserts! They always look impressive. Plus they are super easy to serve. You don’t have to worry about cutting perfect slices of cake. Just grab a big ol’ spoon and serve ’em up! Nothing fancy, and yet at the same time this is such a beautiful dessert. People love anything praline (pronounced prah-leen down here in Louisiana) too!
This is a really easy cake to make and layer. The praline layer actually bakes into the cake! You turn it out onto a pan right after it is finished baking, let it cool, and scoop it out into a trifle while stacking it between layers of whipped cream!
It’s a great make-ahead dessert!
I always love to add the chocolate curls to the top as well. It makes such a beautiful presentation. Plus I impress my kids, and hey, what mom doesn’t like that! Hope you enjoy!
- 1 stick butter
- ¼ cup heavy cream
- 1 cup packed light brown sugar
- ½ cup chopped pecans
- 1 box Devil's Food cake mix
- ¾ cup milk
- ¾ cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- Whipped Cream: 3½ cups heavy cream, ¾ cup powdered sugar, 2 tsp vanilla
- Garnish: Chocolate curls and ¼ cup toasted pecans
- In a small saucepan, add butter, heavy cream, and brown sugar. Cook and stir over low heat until butter is melted.
- Remove from heat and stir in ½ cup pecans.
- Spray a 13 x 9 pan with cooking oil spray and pour praline mixture into pan.
- In a large bowl, combine cake mix, milk, vegetable oil, eggs, and vanilla. Beat on low speed for about 30 seconds and increase speed and beat for another 2 minutes.
- Spoon chocolate batter over praline mixture in pan carefully spreading it around to edges without displaced the pecan mixture too much.
- Bake at 350 degrees for 28 minutes. Use a toothpick to test to see if it is done. If the toothpick comes out clean, the cake is ready.
- Very quickly (about 1 to 2 minutes after removing from oven), flip this cake out onto a sheet pan. If you wait, the praline mixture will cool too much and get stuck.
- Let cake cool on pan.
- While cake cools, make the whipped cream by beating heavy cream, powdered sugar, and vanilla until peaks form.
- Layer in trifle dish or large clear glass bowl: ⅓ cake, ⅓ whipped cream, repeat two more times.
- Top with chocolate curls and toasted pecans.
Looking for other great desserts?