This Southern-inspired cake with smooth cream cheese frosting topped with walnuts and chocolate is sure to be a crowd-pleaser.
What You Need
Original recipe yields 16 servings
1 pkg. (6 oz.) PLANTERS Walnuts, chopped, divided
1 pkg. (2-layer size) white cake mix
1/2 cup granulated sugar
2 Tbsp. water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 lb. powdered sugar
3 oz. BAKER'S Bittersweet Chocolate, divided
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Let's Make It
Heat oven to 350ºF.
Process 2/3 cup nuts in food processor or blender until finely ground. Prepare cake batter as directed on package; stir in ground nuts. Pour into 2 (9-inch) round pans sprayed with cooking spray.
Bake 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool 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.
Beat cream cheese and butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Melt chocolate as directed on package; cool slightly.
Reserve 2 cups frosting. Add 2/3 of the melted chocolate to remaining frosting in bowl; beat until blended. Carefully remove nuts from foil; break into small clusters.
Cut each cake layer horizontally in half; stack on plate, spreading chocolate frosting between layers. Frost top and side of cake with reserved plain cream cheese frosting. Sprinkle nuts over top of cake. Drizzle with remaining melted chocolate.
You'll know it's a special occasion when you get to enjoy a serving of this rich cake.
Cake layers, walnut praline and cream cheese frosting can be made 1 day ahead. Keep cake layers covered at room temperature; store praline in airtight container at room temperature. Refrigerate frosting until ready to use; let stand at room temperature until softened before spreading over cake.
Substitute PLANTERS Pecans or Slivered Almonds for the walnuts.
Praline Coating Cooking Tip
After mixing sugar and water in saucepan, brush down side of saucepan with a clean wet pastry brush. This will help prevent the sugar from caramelizing on the side of the pan. For best results, continue to brush down side of saucepan as needed with clean wet brush to ensure even cooking of the praline coating.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 63g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.