Praline Ice Cream Cake Recipe 445

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PRALINE ICE CREAM CAKE RECIPE - (4.4/5)



Praline Ice Cream Cake Recipe - (4.4/5) image

Provided by Nicole S

Number Of Ingredients 14

1 cup packed brown sugar
1/2 cup sour cream
2 T plus 1/2 cup butter, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups vanilla ice cream, softened
2 eggs
1-1/2 cups all-purpose flour
1 cup graham cracker crumbs
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
Whipped cream, optional

Steps:

  • 1. In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 teaspoon vanilla. 2. Melt the remaining butter; place in a large bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture. 3. Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. 4. Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired.

PRALINE ICE CREAM CAKE



Praline Ice Cream Cake image

Melted ice cream is a key ingredient in this delectable golden cake. It's been a family favorite for years and we love the pecan praline flavor. It's also a joy to serve to company since it's not tricky to fix but always wins raves! -Joan Hallford North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 14

1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons plus 1/2 cup butter, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups vanilla ice cream, softened
2 eggs
1-1/2 cups all-purpose flour
1 cup graham cracker crumbs
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
Whipped cream, optional

Steps:

  • In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 teaspoon vanilla., Melt the remaining butter; place in a large bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture., Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. , Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired.

Nutrition Facts : Calories 316 calories, Fat 15g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 289mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

PRALINE ICE CREAM CAKE



Praline Ice Cream Cake image

It's a good dessert, easy to make. My family loves it!

Provided by jennyspelts

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h35m

Yield 8

Number Of Ingredients 16

1 cup brown sugar
½ cup sour cream
2 tablespoons butter
2 teaspoons cornstarch
½ teaspoon vanilla extract
½ cup butter, melted
2 cups vanilla ice cream, softened
2 eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup graham cracker crumbs
⅔ cup white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped toasted pecans
1 cup whipped cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
  • Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract.
  • Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth.
  • Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
  • Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack.
  • Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.

Nutrition Facts : Calories 608.7 calories, Carbohydrate 71.3 g, Cholesterol 125.9 mg, Fat 34 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 17.7 g, Sodium 526.3 mg, Sugar 45.1 g

PRALINE ICE CREAM CAKE



Praline Ice Cream Cake image

Melted ice cream is the key ingredient in the batter of this cake. This one's so tender, it almost melts in your mouth. The Praline Sauce is a wonderful added touch!

Provided by yooper

Categories     Frozen Desserts

Time 1h

Yield 15 serving(s)

Number Of Ingredients 15

1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons butter or 2 tablespoons margarine, plus
1/2 cup butter or 1/2 cup margarine, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups vanilla ice cream, softened
2 eggs
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs (about 16 squares)
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
whipped cream, optional

Steps:

  • In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch.
  • Cook and stir over medium heat until mixture comes to a boil.
  • Remove from the heat.
  • Stir in 1/2 teaspoon of vanilla; set aside.
  • Melt the remaining butter; place in a mixing bowl.
  • Add ice cream; stir to blend.
  • Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla.
  • Combine the flour, cracker crumbs, sugar, baking powder and salt; gradually add to ice cream mixture until combined.
  • Pour into a greased 13x9 inch pan.
  • Drizzle with half of the praline sauce.
  • Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack.
  • Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top).
  • Cool in pan.
  • serve with whipped cream if desired.

Nutrition Facts : Calories 315.7, Fat 15.1, SaturatedFat 7.5, Cholesterol 56.9, Sodium 266.5, Carbohydrate 42.6, Fiber 1, Sugar 29.1, Protein 3.7

PRALINE POUND CAKE



Praline Pound Cake image

Provided by Emeril Lagasse

Categories     dessert

Time 1h55m

Yield 2 (9-inch) loaf cakes, 8 to 10 servings each

Number Of Ingredients 18

4 sticks (1 pound butter) minus 1 heaping tablespoon, cut into chips and softened
1 pound sugar (about 2 1/2 cups)
10 eggs, separated
2 teaspoons vanilla extract
1 pound all-purpose flour (about 3 1/2 cups)
1 teaspoon baking powder
Pinch salt
1 teaspoon grated lemon zest
1 cup crumbled Creamy Pralines, recipe follows
2 tablespoons dark rum
1 cup granulated sugar
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup (packed) light brown sugar
2 tablespoons light corn syrup
2 tablespoons butter
Pinch salt
1 1/2 cups pecan pieces

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter.
  • Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.
  • In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
  • In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing.
  • Divide the batter equally between the pans. To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch.
  • The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated.
  • In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.

PRALINE ICE CREAM CAKE SANDWICHES



Praline Ice Cream Cake Sandwiches image

Make and share this Praline Ice Cream Cake Sandwiches recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 18

2 pints praline ice cream
1/2 lb light brown sugar
1 pinch salt
1/4 cup evaporated milk
2 tablespoons evaporated milk
1 1/2 teaspoons butter
1 cup pecans, chopped
1 cup butter, softened
1 1/4 cups sugar
5 eggs, separated
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup praline, crumbled
2 tablespoons dark rum
1 cup caramel sauce, warm (store bought)
powdered sugar, for dusting

Steps:

  • ICE CREAM: Line a 9x5x3-inch loaf pan with plastic wrap.
  • Spread the ice cream evenly over the pan and cover the ice cream with the plastic wrap. Place the pan in the freezer and freeze about 2 hours until firm.
  • PRALINES: Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves.
  • Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240 degrees F on a candy thermometer. Remove pan from heat and stir rapidly until mixture thickens.
  • Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container.
  • CAKE: Preheat the oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
  • Using an electric mixer, cream the butter and sugar together. Occasionally scrape down the sides of the bowl.
  • In a small mixing bowl, beat the egg yolks with the vanilla until light and frothy. With the mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
  • In another bowl, combine the flour, baking powder, and salt together. With the mixer running, gradually add the flour and egg whites to the butter mixer. Scrape down the sides of the bowl as you mix. Fold in the pralines pieces and rum.
  • Pour the batter into the prepared pan and bake for about 1 hour or until golden and firm to the touch. Remove the pan from the oven and cool on a wire rack for 20 minutes.
  • ASSEMBLY: Remove ice cream from the freezer and slice into about ¾ inch slices.
  • Place one piece of the pound cake in the center of each plate.
  • Place a slice of the ice cream on top of the cake.
  • Top the ice cream with the remaining piece of pound cake, forming a sandwich.
  • Drizzle the entire sandwich with warm caramel sauce. Garnish each sandwich with powdered sugar.

Nutrition Facts : Calories 547.9, Fat 25.2, SaturatedFat 11.7, Cholesterol 122, Sodium 356.9, Carbohydrate 75.9, Fiber 1.7, Sugar 39.7, Protein 6.8

COFFEE-PRALINE CRUNCH ICE CREAM CAKE



Coffee-Praline Crunch Ice Cream Cake image

Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.

Provided by Samantha Seneviratne

Categories     ice creams and sorbets, dessert

Time 5h25m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/2 cups/355 milliliters heavy cream
2/3 cup/145 grams light or dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon salt
3/4 cup/70 grams Dutch-process or natural cocoa, sifted
1 teaspoon pure vanilla extract
Nonstick cooking spray
1 1/2 quarts/48 ounces coffee ice cream (about 3 pints)
10 graham crackers (about 6 ounces/160 grams)
2 cups/340 grams chopped store-bought or homemade praline, plus more for serving
3/4 cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving

Steps:

  • Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
  • Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
  • To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
  • Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
  • To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

PRALINE CAKE



Praline Cake image

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

1 (18.25 ounce) package yellow cake mix
1 cup light brown sugar
1 tablespoon all-purpose flour
½ cup butter
1 egg
¾ cup chopped pecans
½ teaspoon vanilla extract

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

ALMOND PRALINE ICE-CREAM CAKE



Almond Praline Ice-Cream Cake image

Categories     Cake     Dairy     Egg     Nut     Dessert     Bake     Freeze/Chill     Almond     Summer     Gourmet

Yield Makes one cake

Number Of Ingredients 12

For meringue layers
1 cup plus 2 tablespoons whole almonds (about 7 ounces)
3/4 cup plus 2 tablespoons sugar
4 teaspoons cornstarch
6 large egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/8 teaspoon almond extract
2 cups Almond Praline Butter
1 quart super-premium vanilla ice cream, barely softened
1 cup heavy cream
2 tablespoons sugar

Steps:

  • Make meringue layers:
  • Preheat oven to 300°F.
  • In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden, and cool completely.
  • Line 2 baking sheets with parchment paper.
  • Using a 9-inch springform pan as a guide, trace a circle on each piece of parchment and turn paper over. (Circle will show through.)
  • In a food processor pulse together almonds, 3/4 cup sugar, and cornstarch until almonds are ground fine. In the large bowl of a standing electric mixer beat egg whites with cream of tartar and salt until they hold soft peaks. Add almond extract and remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until meringue holds stiff, glossy peaks. Fold in almond mixture gently but thoroughly and divide meringue evenly between parchment circles, spreading it to fill in circles. Bake meringue layers in upper and lower thirds of oven 1 hour, or until golden. (Layers will not be completely firm.) Turn oven off. Switch positions of sheets and let layers stand in oven 2 hours, or until dry. Carefully peel off parchment. Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cool, dry place (not the refrigerator).
  • With a small sharp knife trim edges of meringue layers just enough to fit inside springform pan. Put 1 layer in pan.
  • Scoop 1 pint ice cream and 1 cup praline butter into bowl of standing mixer and with paddle attachment distribute praline butter evenly throughout ice cream to marbleize it. (Do not over-mix or let ice cream melt.) Spread marbled ice cream over meringue layer in pan and top with remaining meringue layer, gently pressing it into ice cream. Freeze cake, covered with plastic wrap, 30 minutes.
  • Beat remaining 1 cup praline butter into remaining 1 pint ice cream in same manner as above and spread over meringue layer. Freeze cake, covered with plastic wrap, at least 30 minutes, or until ice cream is firm.
  • In a chilled bowl beat heavy cream with sugar until it just holds stiff peaks and spread over ice cream. Freeze ice-cream cake 30 to 45 minutes, or until whipped cream is firm. Cover cake with plastic wrap and foil and freeze at least 4 hours or overnight.
  • Immediately before serving the cake, wrap a warm dampened kitchen towel around side of pan and run a thin knife around cake to loosen it. Remove side of pan and transfer cake to a serving plate. Cut cake into wedges with a knife dipped repeatedly in hot water and serve garnished with pieces of almond praline if desired.

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From bestcakebook.blogspot.com


RACHEL KHOO'S NO-BAKE PRALINE ICE-CREAM CAKE RECIPE - GOOD FOOD
2016-12-12 Prepare a 20cm cake tin by lining with baking paper. 2. To make the praline, line a baking tray with baking paper. Toast the hazelnuts in a dry saucepan until they are golden. Remove from the pan and set aside. 3. Put the sugar and water in the pan and heat gently until the sugar dissolves.
From goodfood.com.au


PRALINE CAKE - THE ITSY-BITSY KITCHEN
2020-01-13 1/2 cup heavy cream. 1/4 teaspoon salt. Instructions. Cake. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and dust lightly with flour. Set aside. Combine the buttermilk and butter in a small saucepan set over medium heat. Heat, stirring often, until the butter is melted.
From itsybitsykitchen.com


BUTTERMILK CAKE WITH PRALINE TOPPING - FLOUR & SPICE
2013-03-25 Instructions. Preheat the oven to 375 degrees, grease and flour a 9 inch cake pan. Mix the flour, baking powder, baking soda and salt in a bowl and set aside. Cream the butter and sugar together. Add eggs, beat for 1-2 minutes. Now add the vanilla and mix to combine.
From flourandspiceblog.com


PRALINE ICE CREAM CAKE RECIPE | RECIPELAND
Melt butter in 3 quart saucepan; remove from heat. Add ice cream, eggs, flour, sugar, baking powder, salt and graham cracker crumbs. Mix until smooth. Pour into a greased 13x9 inch pan. Bake at 350℉ (180℃). for 30 to 35 minutes. Combine sour cream and caramel topping; pour over warm cake. Sprinkle top with chopped pecans.
From recipeland.com


PRALINE PECAN LIQUEUR RECIPES - THERESCIPES.INFO
Evangeline's Praline Pecan Liqueur 750ml - liquorama.net new liquorama.net. A smooth, rich, mixable liqueur that is a great addition to many cocktails and recipes. Praline's distinct pecan flavor tastes excellent on the rocks, simply with milk, mixed in coffee, or in a variety of signature cocktails. The Pearl of Praline combines Praline, coconut liqueur, cream, and a touch of …
From therecipes.info


PRALINE ICE CREAM CAKE - DIXIE CRYSTALS | RECIPES
Spread a thin layer of soft butter onto foil and/or baking sheets and on a rolling pin. Set aside. In a 2-3 quart saucepan, bring to a boil pecans, sugar, water, corn syrup, salt, and vanilla. Using a wooden or a heat resistant rubber spatula, stir mixture to 300°F. Remove from heat.
From dixiecrystals.com


CHOCOLATE PRALINE ICE CREAM TORTE | AKIS PETRETZIKIS
Cover with a cake layer and on top add 1/3 of the hazelnuts and 1/3 of the praline and the rest of the filling. Add the remaining 1/3 of the hazelnuts and the remaining praline and cover with the rest of the cake.
From akispetretzikis.com


COFFEE-PRALINE CRUNCH ICE CREAM CAKE - DINING AND COOKING
1 ½. cups/355 milliliters heavy cream. ⅔. cup/145 grams light or dark brown sugar. 2. tablespoons unsalted butter. ½. teaspoon salt. ¾. cup/70 grams Dutch-process or …
From diningandcooking.com


PRALINE CAKE RECIPE | SOUTHERN LIVING
Step 3. Prepare the Praline Glaze: Stir together brown sugar, butter, milk, and flour in a bowl until well combined. Stir in pecans. Step 4. Spread Praline Glaze over hot Cake. Bake at 350°F for 5 minutes. Transfer to a wire rack; let cool completely, about 1 hour.
From southernliving.com


CHOCOLATE PRALINE LAYER CAKE - SPICY SOUTHERN KITCHEN
2015-08-31 In a small heavy saucepan, combine butter, 1/4 cup whipping cream, and brown sugar. Heat over medium heat, stirring frequently, until butter is melted. Evenly divide butter mixture between 2 9-inch cake pans. Sprinkle evenly with chopped pecans. In a large mixing bowl, combine cake mix, water, oil, and eggs.
From spicysouthernkitchen.com


HAZELNUT PRALINE ICE CREAM CAKE RECIPE — EATWELL101
2020-08-03 Line a baking sheet with parchment, and roast hazelnuts for about 10 minutes. 2. Remove hazelnuts from oven and rub between you palms to remove the skin. Crush coarsely and set aside. 3. In a saucepan, heat sugar with 2-3 drops of water until golden and fragrant. Turn off the heat and add the hazelnuts.
From eatwell101.com


CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
2005-12-02 Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
From pillsbury.com


PRALINE ICE CREAM CAKE - RECIPE | COOKS.COM
Melt butter in 3-quart saucepan and remove from heat; add ice cream. Add eggs, flour, sugar, baking powder, salt and crackers. Mix until smooth. Pour in sprayed 9x13 inch cake pan. Bake at 350 degrees for 30-35 minutes.
From cooks.com


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