Southern Praline Cake

Photo by Stacy B.
Adapted from imperialsugar.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from imperialsugar.com

Ingredients

  • CAKE:

  • 2

    sticks or 1 cup 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 (Spoon and sweep method*)

  • 2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1 1/4

    cups milk

  • BUTTERCREAM PECAN FROSTING::

  • 1/3

    cup unsalted butter, softened

  • 3

    cups Imperial Sugar® Confectioners Powdered Sugar

  • 1/4

    cup heavy cream or milk

  • 2

    teaspoons vanilla extract

  • Pinch of salt

  • 2

    cups chopped pecans

  • Using a large spoon, fill measuring cup with flour until required amount is obtained.

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; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract; mix well. 4. Sift together flour, baking powder, baking soda and salt. Add one fourth of flour and combine, and then add a third 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 center bounces back when gently pressed or a toothpick inserted in center comes out clean. 6. Let stand for 10 minutes before removing from pan. Let cool on wire rack. FROSTING: 1. Cream butter until light and fluffy with an electric mixer. 2. Add 1 cup of powdered sugar and beat until light and creamy. Gradually add remaining powdered sugar alternating with the cream. Beat until creamy. Add vanilla and salt; mix well. Stir in pecans. 3. Spread frosting over cakes and if desired decorate with chocolate shavings obtained by first placing a chocolate bar for 2 hours in a warm room. Then using a grater or vegetable peeler make large chocolate curls.

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