SOUR CREAM CAKE LAYERS

By gaster16

Ingredients

• Sugared Pecans:
• 1 package white cake mix
• 2 large eggs
• 1 (8 oz.) container sour cream
• 1/2 cup water
• 1/3 cup vegetable oil
• 1 large egg white
• 2 cups chopped pecans
• 1 cup sugar
• Praline Cream Cake:
• Praline cream
• Sour cream cake layers
• 2 cups chopped pecans toasted, garnish with sugared pecan halves
• Praline Cream:
• 2 cups sugar divided
• 1 tablespoon lemon juice
• 1/2 cup butter or margarine
• 4 egg yolks
• 2 cups milk
• 6 tablespoons all-purpose flour
• 1 cup chopped pecans toasted
• Pecan Divinity Cake:
• Divinity frosting
• Sour cream cake layers
• Toasted pecan halves
• Divinity candy
• Sugared maraschino cherries and mint sprigs
• Small candy canes
• Divinity Frosting:
• 1 (7.2 oz ounce) package fluffy white frosting mix
• 1/2 cup boiling water
• 1/3 cup light corn syrup
• 2 teaspoons vanilla extract
• 1 16 oz. box powdered sugar
• 1-1/2 cups chopped toasted pecans
• Sugared Maraschino Cherries and Mint Sprigs:
• 16-20 maraschino cherries with stems, rinsed and well drained
• 12-16 fresh mint sprigs rinsed
• 1-1/3 cups powdered sugar
• 1/3 cup water
• 1 tablespoon meringue powder
• 1/2 cup sugar

Preparation

Step 1

Beat all ingredients at low speed with mixer 30 seconds or just until moistened, beat at medium speed 2 minutes. Pour batter evenly into 4 greased and floured 8” round cake pans. Bake at 350 degrees for 15-17 minutes or until done. Cool in pans on wire racks 10 minutes. Remove from pans, cool completely on wire racks. Wrap layers in plastic wrap and freeze 2 hours or up to 1 month. If using 9” cake pans, bake at 350 for 12-14 minutes.

Sugared Pecans:

Whisk egg white until foamy, stir in pecans coating well. Stir in sugar, coat well. Spread pecan mixture evenly in lightly greased 15x10” foil lined jelly roll pan. Bake at 350 degrees for 10 minutes. Stir gently with a wooden spoon, bake 8-10 minutes or until sugar is light golden brown. Remove from oven and cool completely in pan.

Praline Cream Cake:

Spread about 1/3 cup Praline Cream evenly between cake layer and about 1 cup on to top cake. Spread a thin coat of Praline Cream (about 1 cup on sides of cake. Press pecans into sides of cake. Garnish with pecan halves.

Praline Cream:

Stir together 1 cup sugar and lemon juice in saucepan over medium heat, and cook, tilting pan to melt sugar evenly and stirring occasionally, until sugar melts and turns a light golden color. Stir in butter. Whisk together remaining 1 cup sugar, egg yolks, milk, and flour in saucepan, bring just to a simmer over medium heat, whisking constantly. Add sugar mixture to milk mixture immediately, and cook, whisking constantly, for 5-7 minutes or until it has a pudding like thickness. Stir in pecans. Cover, placing plastic wrap directly on filling, ahd chill 8 hours.

Pecan Divinity Cake: Divinity frosting, sour cream cake layers, toasted pecan halves, divinity candy, sugared maraschino cherries and mint sprigs, small candy canes.

Divinity Frosting: 1 (7.2 oz ounce) package fluffy white frosting mix, 1/2 cup boiling water, 1/3 cup light corn syrup, 2 teaspoons vanilla extract, 1 16 oz. box powdered sugar, 1-1/2 cups chopped toasted pecans.

Place first 4 ingredients in 4 quart mixing bowl. Beat at low speed with mixer 1 minute or until mixture is blended. Beat mixture at high speed 3-5 minutes or until stiff peaks form. Gradually add powdered sugar, beating until blended. Stir in toasted pecans. Spread frosting on cake.

Spread about 1/2 cup Divinity Frosting between each cake layer and spread remaining frosting on top and sides of cake. Arrange toasted pecans halves and Divinity Candy on top of cake. Arrange sugared maraschino cherries and mint springs and candy canes around bottom edge of cake.

Sugared Maraschino Cherries and Mint Sprigs:

Place cherries ahd mint on paper towels and let stand until completely dry. Beat powdered sugar, 1/3 cup water and meringue powder at medium speed with electric mixer 2-3 minutes or until smooth and creamy. Brush cherries and mint with meringue mixture, using a small paintbrush, sprinkle with sugar, and place on a wire rack. Let stand 2-3 hours until dry.