Pralinecakefilling Recipes
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.
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 TOPPING
This goes great on ice cream or pie.
Provided by MsMarilyn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
- To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
- To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 15.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 4.5 g, Sodium 48.6 mg, Sugar 27.3 g
PRALINE TOPPING
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Provided by Toni Tipton-Martin
Categories Dessert Pie Nut Pecan Butter Vegetarian Peanut Free Soy Free Thanksgiving
Yield makes enough for 1 pie
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.
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
PRALINE CAKE FILLING
I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides.
Provided by Luby Luby Luby
Categories Dessert
Time 40m
Yield 1 10
Number Of Ingredients 8
Steps:
- Melt butter in heavy saucepan over medium heat.
- Add brown sugar and salt and bring to a boil.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and slowly whisk in evaporated milk.
- Return saucepan to stove and bring mixture to a boil again.
- Boil, stirring constantly until mixture reaches 232 degrees.
- Remove from heat, stirring for a few minutes and cool to lukewarm.
- Add powdered sugar, vanilla and pecans.
- Beat until mixture is smooth.
- If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).
Nutrition Facts : Calories 5707, Fat 364.8, SaturatedFat 144.5, Cholesterol 579.4, Sodium 2371.3, Carbohydrate 613.8, Fiber 20.9, Sugar 553.6, Protein 43.9
CHOCOLATE CAKE ROLL WITH PRALINE FILLING
This show-stopping cake roll was one of the first "complicated" recipes I ever attempted to prepare. I discovered it was easier to make than I'd thought--and worth every bit of effort! - Joan Carrico, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. , Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan., Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces., Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter., For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.
Nutrition Facts :
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