CHOCOLATE PECAN PRALINE CAKE
A very sweet lady gave me this recipe a long time ago. This is such an impressive looking cake! This cake once sold for $150 at a charity auction where I work.
Provided by Angel91805
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
- In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
- Bake 50-60 minutes or until ice pick inserted in the center tests clean.
- Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
- When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
- Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
- Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.
Nutrition Facts : Calories 806.9, Fat 45.5, SaturatedFat 14.6, Cholesterol 80, Sodium 576.3, Carbohydrate 103, Fiber 3, Sugar 82.1, Protein 6.3
PRALINE CAKE
This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.
Provided by Hillary Quinn
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
- In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 53.1 g, Cholesterol 36.7 mg, Fat 18 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 348.5 mg, Sugar 36.8 g
PRALINE PECAN CAKE
Caramelized pecans and homemade brown sugar frosting make this cake over-the-top delicious!
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
- In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
- In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
- Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.
Nutrition Facts : Calories 610, Carbohydrate 69 g, Cholesterol 85 mg, Fat 7, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 56 g, TransFat 1/2 g
SOUTHERN PRALINE PECAN CAKE
This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.
Provided by Debbie Halford
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
- Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
- Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 40.6 g, Cholesterol 46.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 251.1 mg, Sugar 28 g
PECAN PRALINE CAKE
Categories Cake Milk/Cream Dessert Bake Thanksgiving Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Stir in chopped pecans. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 35 minutes. Cool cakes in pans on racks 10 minutes. If necessary, run small knife around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
- For syrup:
- Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer. Remove from heat. Stir in bourbon. Cool.
- Using 9-inch-diameter tart pan bottom as aid, transfer 1 cake layer, flat side up, to platter. Brush some of syrup over top of cake. Spread 1 cup cream cheese frosting over top. Top with second cake layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)
PECAN CAKE WITH PRALINE GLAZE
Make and share this Pecan Cake With Praline Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 1 ten-inch cake
Number Of Ingredients 16
Steps:
- In a bowl, combine raisins and bourbon; stir well; cover and refrigerate at least 1 hour.
- In a mixing bowl, cream the butter; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- In another mixing bowl, combine flour, and next 3 ingredeints; add dry mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix well after each addition; fold in pecans and raisin mixture.
- Pour batter into a greased/floured 10-inch tube pan.
- Bake in a 325° oven for 1 hour and 30 minutes or until pick comes out clean.
- Cool in pan 10 minutes; remove to a wire rack.
- To make glaze: combine first 4 glaze ingredients to a saucepan.
- Cook over low heat, stirring constantly until mixture reaches soft ball stage (234°).
- Remove from heat and stir in pecans; immediately drizzle over cake.
Nutrition Facts : Calories 9356.9, Fat 477.5, SaturatedFat 186.7, Cholesterol 1758.9, Sodium 3325.2, Carbohydrate 1137.1, Fiber 42.7, Sugar 767.7, Protein 114.3
HEAVENLY PRALINE CAKE
A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!-Jennifer Rodriguez, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings (5 cups candied pecans).
Number Of Ingredients 23
Steps:
- Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.
Nutrition Facts : Calories 559 calories, Fat 31g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 305mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
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