Walnut-Praline Cake with Cream Cheese Frosting

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prep time

30 min

total time

1 hr 55 min

makes

16 servings, 1 piece (119 g) each

photo by:

kraft

recipe by: kraft

What You Need

2 cups walnut pieces, divided

1 pkg. (2-layer size) white cake mix

1/2 cup granulated sugar

2 Tbsp. water

3 squares Baker's Bittersweet Chocolate

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/2 cup butter, softened

4 cups icing sugar

Make It

HEAT oven to 350ºF.

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.

kraft kitchens tips

Size-Wise

Enjoy a serving of this rich and indulgent cake on special occasions.

Make Ahead

Cake layers, walnut praline and cream cheese frosting can be made 1 day ahead. Store cake layers and praline in tightly covered containers at room temperature. Store frosting in airtight container in refrigerator; remove from refrigerator and let stand at room temperature to soften slightly before using as directed.

Praline Cooking Tip

After mixing sugar and water in saucepan, brush 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.