Heavenly Praline Cake Recipe

Heavenly Praline Cake Recipe photo by Taste of Home

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A moist cake and generous frosting are filled with the fabulous flavor of caramel. The candied pecans are almost a dessert by themselves!—Jennifer Rodriguez, Midland, Texas

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Heavenly Praline Cake Recipe

Prep: 40 min. Bake: 1 hour + cooling

Yield: 16 Servings

40 60 100

Ingredients

1 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 eggs
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 (8 ounces) 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

Directions

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.
Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 325° for 18-22 minutes, stirring once. Cool. Store in an airtight container.
Meanwhile, in a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the 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.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan, combine the brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans. Yield: 16 servings (5 cups candied pecans).

To Make Ahead: The sugared nuts can be made a week in advance. The cake can be made the day before serving tightly wrapped at room temperature.

Nutritional Facts 1 slice (calculated without candied pecans) equals 559 calories, 31 g fat (17 g saturated fat), 124 mg cholesterol, 305 mg sodium, 65 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Heavenly Praline Cake in Taste of Home Christmas Annual Annual 2010, p173