Name: Heavenly Praline Cake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: CANDIED PECANS (optional): -; 1 large egg white -; 4 cups pecan halves -; 1/3 cup sugar -; 1/3 cup packed dark brown sugar -; Cake: -; 1 cup butter, softened -; 1 package (8 ounces) cream cheese, softened -; 2 cups packed dark brown sugar -; 4 large eggs, room temperature -; 2 teaspoons vanilla extract -; 2-1/2 cups all-purpose flour -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/4 teaspoon salt -; 1 cup sour cream -; 1 cup chopped pecans, toasted -; Icing: -; 1 cup packed dark brown sugar -; 1/2 cup butter, cubed -; 1/4 cup 2% milk -; 1 cup confectioners' sugar -; 1 teaspoon vanilla extract -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Heavenly Praline Cake

1. CANDIED PECANS (optional): -

2. 1 large egg white -

3. 4 cups pecan halves -

4. 1/3 cup sugar -

5. 1/3 cup packed dark brown sugar -

6. Cake: -

7. 1 cup butter, softened -

8. 1 package (8 ounces) cream cheese, softened -

9. 2 cups packed dark brown sugar -

10. 4 large eggs, room temperature -

11. 2 teaspoons vanilla extract -

12. 2-1/2 cups all-purpose flour -

13. 1 teaspoon baking powder -

14. 1/2 teaspoon baking soda -

15. 1/4 teaspoon salt -

16. 1 cup sour cream -

17. 1 cup chopped pecans, toasted -

18. Icing: -

19. 1 cup packed dark brown sugar -

20. 1/2 cup butter, cubed -

21. 1/4 cup 2% milk -

22. 1 cup confectioners' sugar -

23. 1 teaspoon vanilla extract -

How to cook deliciously - Heavenly Praline Cake

1. Stage

Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat.

2. Stage

Spread into 2 greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container for up to 1 week.

3. Stage

Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans.

4. Stage

Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.

5. Stage

For icing, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.