Southern Praline Cake




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It doesn’t get more Southern than this. This sweet and moist layer cake is topped with decadent pecan buttercream frosting. This is a show-off cake perfect for any special occasion.
INGREDIENTS
  • Praline Cake
  • 1 cup (2 sticks) unsalted butter, soft
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup Imperial Sugar Light Brown Sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • Buttercream Pecan Frosting
  • 2/3 cup unsalted butter, softened
  • 6 cups Imperial Sugar Confectioners Powdered Sugar
  • 1/2 cup heavy cream or milk
  • 1 tablespoon + 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 4 cups chopped pecans

DIRECTIONS
  1. Preheat oven to 350°F.
  2. Butter and flour three 9-inch round baking pans; set aside.
  3. Beat butter with an electric mixer on medium speed until creamy. Add sugars and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix well.
  4. Sift together flour, baking powder, baking soda, and salt. Add 1/4 of flour and combine. Next add 1/3 of milk and combine. Repeat with flour and milk until all is incorporated.
  5. Divide batter evenly into prepared pans and place in oven. Bake for  30-35 minutes or until a toothpick inserted in center comes out clean.
  6. Let stand for 10 minutes before removing from pan. Let cool on wire rack.
  7. For frosting:  Cream butter until light and fluffy. Add 1 cup of powdered sugar and beat until light and creamy. Gradually add remaining powdered sugar alternating with cream. Beat until creamy. Add vanilla and salt; mix well. Stir in pecans.
  8. Spread frosting over cakes, and if desired, decorate with chocolate shavings. To make chocolate curls, place a chocolate bar in a warm room for 2 hours. Use a grater or vegetable peeler to make large chocolate curls.
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