Pecan Praline Cake With Butter Sauce Recipes

Steps:

• 1. Preheat oven to 350*. Spray a 9x13 baking dish with nonstick cooking spray.
• 2. In a medium 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!
• 3. Mix well. Stir in 1/2 cup chopped pecans. Pour batter into greased baking dish.
• 4. Bake for about 40 minutes.
• 5. 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 & str. Continue to stir until heated thoroughly. Add 1/2 cup chopped pecans. Stir again then take off heat. Pour sauce over cake.

Steps:

• In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
• In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
• In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
• Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Stir in chopped pecans. Divide batter between pans.
• Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 35 minutes. Cool cakes in pans on racks 10 minutes. If necessary, run small knife around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
• For syrup:
• Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer. Remove from heat. Stir in bourbon. Cool.
• Using 9-inch-diameter tart pan bottom as aid, transfer 1 cake layer, flat side up, to platter. Brush some of syrup over top of cake. Spread 1 cup cream cheese frosting over top. Top with second cake layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)