Walnut Praline Cake With Cream Cheese Frosting Recipes

WALNUT-PRALINE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Process 2/3 cup nuts in food processor or blender until finely ground. Prepare cake batter as directed on package; stir in ground nuts. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool 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.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Melt chocolate as directed on package; cool slightly.
• Reserve 2 cups frosting. Add 2/3 of the melted chocolate to remaining frosting in bowl; beat until blended. Carefully remove nuts from foil; break into small clusters.
• Cut each cake layer horizontally in half; stack on plate, spreading chocolate frosting between layers. Frost top and side of cake with reserved plain cream cheese frosting. Sprinkle nuts over top of cake. Drizzle with remaining melted chocolate.

WALNUT CREAM CHEESE CAKE

Steps:

• Butter a 2 Quart Bundt or Kugelhopf pan and dust with finely chopped walnuts.
• Preheat oven to 300ºF.
• Sift together the flour, baking powder, and salt.
• Set aside.
• In a large mixing bowl, cream the butter while adding the cream cheese, lemon rind, and sugar.
• Beat until smooth.
• Beat in the eggs, one at a time, until incorperated.
• The batter may appear slightly curdled, but that's normal for this batter so don't worry about it.
• Graduall add the dry mixture to the batter, then stir in the Medium chopped Walnuts.
• Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes or until a knife inserted comes out clean.
• Cool on wire rack and serve at room temperature.

PRALINE CAKE

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.

MOTHER'S WALNUT CAKE

Steps:

• Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

PHILADELPHIA® WALNUT CAKE FROSTING

Steps:

• Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
• Add sugar gradually, beating well after each addition.
• Stir in walnuts.

HEAVENLY PRALINE CAKE

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.

PRALINES 'N CREAM CHEESECAKE

Steps:

• Crust: Combine crust ingredients and mix well.
• Press firmly onto bottom and 1-inch up sides of an 8 1/2" springform pan.
• Cheesecake: For praline mixture,combine pecans, brown sugar and melted butter, mixing well.
• Set aside.
• (I pop it into the fridge to firm it up enough to crumble easily) Beat cream cheese until smooth; blend in sugar.
• Sprinkle gelatine on top of cold water in a saucepan.
• Let stand 5 minutes to soften.
• Stir mixture over low heat until gelatine is dissolved.
• Blend warm gelatine into cheese mixture.
• Gradually fold cheese mixture into whipped cream.
• fold chocolate into 2 cups of cheese mixture.
• Spread all but 1/2 cup of plain cheese mixture into crust.
• Sprinkle praline mixture evenly over plain cheese mixture.
• Spread chocolate mixture evenly over praline layer.
• Spoon remaining plain cream cheese mixture over chocolate mixture and swirl wit a knife to marble.
• Garnish with pecan halves if desired.
• Chill at least 3 hours before serving.