Recipe

Southern Praline Cake With Southern Praline Icing Recipe

Add Step-by-Step Photos	Dixiediner / All my dishes 6 months, 2 weeks ago You'll love this! Prep:15m Cook:30m Servings:24	Dixiediner
	buttery sugary vanilla

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Fans

auntievi

rosemarybl

mumtazcate

laadeedaa

trigger

omrebel

m2googee

myszreesey

henrie

Ingredients

1 cup butter or margarine, softened

1-1/2 cups Granulated Sugar

1 cup Light Brown Sugar, firmly packed

4 large eggs

3 cups all-purpose flour

1-1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 cup milk

2 tsp. vanilla extract

Grease and flour three nine-inch round cake pans and preheat oven to 350°F. Cream the butter or margarine with both Granulated Sugar and Light Brown Sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for twenty-five to thirty minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing (recipe follows). Recipe yields a nine-inch, three-layer cake.

Directions

For Southern Praline Icing:

3/4 cup butter or margarine

1 cup Granulated Sugar

1/2 cup Light Brown Sugar, firmly packed

4 large eggs of yolk

1 large can (12 oz.) evaporated milk

2 tsp. vanilla extract

2 cups chopped pecans

Melt the butter or margarine in a large saucepan over medium heat. Remove from heat, then stir in Granulated Sugar and Imperial Light Brown Sugar. (Sugars will not dissolve). In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about fifteen to twenty minutes. Remove from heat and stir in vanilla extract and pecans. Cool icing to a good spreading consistency (about thirty minutes), then spread evenly between cooled cake layers and over the top and sides of the cake. Recipe yields icing for a nine-inch, three-layer cake.

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Comments

rosemaryblue 6 months, 2 weeks ago said:
Wonderful recipe! A favorite.

henrie 6 months, 2 weeks ago said:
So Yummie, love this, great post.

knoxcop 6 months, 2 weeks ago said:
Ohhhh, my! Straight to the faves...
--Kn0x--

mumtazcatering 6 months, 2 weeks ago said:
YOU SO RIGHT !!!!!!!!!!!
MY FAMILY AND I WILL SIMPLY LOOOOOVE IT

auntievi 6 months, 2 weeks ago said:
Oh yummmy, gota try.

trigger 6 months, 2 weeks ago said:
You can not be from this planet, this cake is out of this world!!!

laadeedaa 6 months, 2 weeks ago said:
Oh mamma... this is just looking too good! Thanks for sharing with us.

dixiegrits 6 months ago said:
Oh, my goodness! This one is a must!

silentwriter 5 months ago said:
This really sounds good. Can it be made in a bundt pan? Can't wait to try it out on my Church friends, when I can cook for a large crowd.

luvthewho 5 months ago said:
This sounds spectacular. I love any kind of nut, and unfortunately found out recently I have diverticulitis which means I am not suppose to eat any seeds or nuts etc. But I have to say I will break the doctors orders for this cake.

omrebel 3 months, 1 week ago said:
I'm gonna make this immediately! Looks great :o)

m2googee 2 months, 4 weeks ago said:
Pralines in a cake/frosting......I know it will be awesome! Thanks

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