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Walnut-Praline Cake with Cream Cheese Frosting



Heat oven to 350 degrees F.
Blend 2/3 cup nuts in blender until finely ground.
Prepare cake batter as directed on package.
Stir in ground nuts.
Pour into 2 greased and floured 9-inch round pans.
Bake 25 min.
or until toothpick inserted in centres comes out clean.
Cool cake layers in pans 10 min.
; invert onto wire racks.
Remove pans.
Cool cakes completely.
Meanwhile, cover baking sheet with foil; spray with cooking spray.
Bring granulated sugar and water to boil in small saucepan on medium-high heat; simmer on medium-low heat 5 min.
or until deep golden brown, stirring occasionally.
Stir in remaining nuts; spread onto prepared baking sheet.
Cool completely.
Carefully remove nuts from foil; break into small clusters.
Melt chocolate as directed on package.
Beat cream cheese and butter in large bowl with mixer until well blended.
Gradually beat in icing sugar.
Remove 2 cups frosting; set aside.
Add 1/4 cup melted chocolate to remaining frosting; beat until well blended.
Cut each cake layer horizontally into 2 layers; stack on plate, spreading chocolate frosting between layers.
Frost top and side of cake with reserved plain cream cheese frosting.
Gently press nuts into top of cake.
Drizzle with remaining melted chocolate.
Keep refrigerated.