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16 servings, 1 piece (119 g) each
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Enjoy a serving of this rich and indulgent cake on special occasions.
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.
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.
* 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.
My mother has been making a walnut cake for years. She makes a fudge frosting for on the top.
This cake has been taunting me everytime I come to this site and I finally made it for a celebration at my parents house this weekend. It was really good! I probably wouldn't make it again because I don't LOVE nuts in my cake. I did make it because my parents love nuts in their cake and that was who I made this for and they LOVED it. So if you enjoy nuts, go for it. Oh I also added some chocolatel chips to the cake as well.