Southern Pecan Praline Cake


Ingredients :

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

Directions :

1. Grease and flour 3 nine-inch round cake pans and heatoven to 350 degrees.

2. Cream the butter with eachsugarand light-weightsugartillVery light and downlike, then add the eggs, one at a time, beating well whenevery addition.

3. Sift the flour with the leaven, bicarbonate and salt and boost the batter alternately with the milk, starting and ending with the dry mixture. Stir within theseasoner.


4. Divide batter equally among the ready pans and bake within the center of the preheated kitchen appliance for twenty five to half-hour or till a picketdecide inserted within the center of the layers comes out clean. Cool layers in their pans over a rack for 10 minutes, then loosen and switch out layers directly onto racks for cooling. Cool layers completely before icing.

5. For the icing, soften the butter in a verygiantpan over medium heat. take away from heat, then stir in sugarand light-weightsugar. (Sugars won’t dissolve).

6. in a very separate bowl, whisk the egg yolks with the milktillsleek, then whisk this mixture into the pan with the sugar mixture. come backpan to a medium heat setting and cook, whisking perpetually, till mixture is thick, shiny and caramel-like, concerningfifteento twenty minutes. take away from heat and stir in seasoner and pecans.

7. Cool icing to a decent spreading consistency (about thirty minutes), then unfoldequally between cooled cake layers and over the highest and sides of the cake.Grammar Check