Southern Pecan Praline Cake

Pecan Praline Cake with Butter Sauce

Ingredients:

FOR THE CAKE

1 (15 0z) box Butter Pecan Cake Mix

1 (16 0z) tub Coconut Pecan Frosting

4 eggs

3/4 cup oil

1 cup water

1/2 cup chopped pecans

FOR THE SAUCE:

1 (14 oz.) can sweetened condensed milk

2 tbsp. butter

1/2 cup chopped pecans (optional)

Directions:

Preheat oven to 350F degrees.

Spray a 9x13 baking dish with nonstick cooking spray.

In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans.  Don't forget to add the tub of coconut pecan frosting. That goes into the cake batter too!

Mix well then stir in 1/2 cup chopped pecans.

Pour batter into greased baking dish.

Bake for about 40 minutes.

As with most baked goods, oven times vary but cake should spring back to the touch and be golden brown.

And if you insert a toothpick into the middle it should come out clean.

For the sauce:

In a small pot over medium heat, melt 2 tbsp. butter.

Pour in can of sweetened condensed milk with the melted butter and stir.

Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans.

Stir again then take off heat.

Then spoon this deliciously yummy sauce over individual slices of cake.

Cook's Note: You can also make this in a bundt pan. Bake for about 50 minutes.

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RECIPE 2

For the cake:

1 cup butter, 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 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract

For praline icing:

3/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
4 large eggs yolks
1 large can (12 ounces) evaporated milk
2 teaspoons vanilla extract
2 cups chopped pecans

1. Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.

2. Cream the butter 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.

3. 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.

4. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 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.

5. For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).

6. 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 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.

7. Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake. from Southern Living