CHOCOLATE PRALINE RECIPES

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HEAVENLY PRALINE CAKE RECIPE: HOW TO MAKE IT



Heavenly Praline Cake Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 40 minutes

Prep Time 40 minutes

Cook Time 60 minutes

Yield 16 servings (5 cups candied pecans).

Number Of Ingredients 23

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

Steps:

  • 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., Spread into 2 greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. 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., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., 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.

Nutrition Facts : Calories 559 calories, FatContent 31g fat (17g saturated fat), CholesterolContent 124mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 65g carbohydrate (48g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

CHOCOLATE SHEET CAKE RECIPE: HOW TO MAKE IT



Chocolate Sheet Cake Recipe: How to Make It image

Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 20 servings.

Number Of Ingredients 17

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cubed
1/4 cup baking cocoa
1 cup water
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
ICING:
1/2 cup butter, cubed
1/4 cup baking cocoa
1/3 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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  • Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,
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HEAVENLY PRALINE CAKE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 3.7
Total Time 01 hours 40 minutes
Category Desserts
Calories 559 calories per serving
  • 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., Spread into 2 greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. 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., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., 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.
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Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
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  • In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.
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