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Gluten-Free Chocolate Cake with Praline Topping
Gluten-Free Chocolate Cake with Praline Topping
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Prep Time:
20 minutes
Total Time:
2 hours
Elevate Betty Crocker® Gluten Free devil's food cake with a decadent praline topping for a perfect dessert for any occasion.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
  • 1 cup water
  • 1/2 cup butter, softened
  • 3 eggs
  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 1/3 cup whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla
  • 1 cup chopped pecans, toasted
Instructions:
  • Preheat your oven to 350°F (325°F for dark or nonstick pan), and lightly spray the bottom of your 8- or 9-inch square pan with non-stick cooking spray (without flour).
  • In a large bowl, mix cake ingredients with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Transfer the batter into the pan.
  • For perfect results, bake in an 8-inch pan for 44 to 49 minutes or in a 9-inch pan for 38 to 43 minutes, until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then gently run a knife around the pan edge to release the cake and transfer it to a cooling rack. Cool completely before enjoying!
  • In a 2-quart heavy saucepan, combine butter, brown sugar, and whipping cream. Bring to a boil while stirring frequently. Let it boil and stir for 1 minute, then remove from heat. Mix in powdered sugar and vanilla until smooth. Add pecans and cool for 10 to 15 minutes, stirring occasionally, until the topping thickens slightly.
  • Spread the luscious warm topping over the cake for a truly decadent touch. Allow the cake to cool to perfection before slicing it into 4 rows by 3 rows for elegant presentation.

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