SOUTHERN PRALINE PECAN CAKE
This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.
Provided by Debbie Halford
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
- Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
- Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 40.6 g, Cholesterol 46.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 251.1 mg, Sugar 28 g
PRALINE CAKE
This store-bought cake mix is topped with a delicious home-made praline 'frosting' that caramelizes after a few minutes in the oven.
Provided by Hillary Quinn
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan. Preheat oven to 400 degrees F (200 degrees C).
- In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 53.1 g, Cholesterol 36.7 mg, Fat 18 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 348.5 mg, Sugar 36.8 g
CHOCOLATE TURTLE CAKE
No wonder this is a bake sale winner! Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
- Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
- Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.
Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g
CHOCOLATE TURTLE CAKE
This is a very rich and sinful desert that is quick and easy to make. A recipe passed on to me by my mother.
Provided by Just Cher
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake mix as directed.
- Pour 1/2 of the batter in a 13x9 inch pan.
- Bake at 350 for 15 minutes.
- Remove and let cool.
- In a double boiler, add caramels, milk and butter and stir constantly till melted.
- Pour melted caramel over cooling cake.
- Sprinkle on top 1 cup of pecans& chocolate chips.
- Pour remaining batter on top and bake for an additional 20 minutes.
- Enjoy.
TURTLE PRALINE TART
This rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for everyday meals but special enough to serve guests or take to a potluck. -Kathy Specht, Clinton, Montana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. Unroll pie crust on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges., Line unpricked pie crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until light golden brown, 5-6 minutes longer. Cool on a wire rack., In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate. , Refrigerate until set, about 30 minutes. Whip remaining cream; serve with tart.
Nutrition Facts : Calories 335 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 4g protein.
PRALINE TURTLE CAKE
What a delish cake -very rich. It is great for celebrations and anytime you need a chocolate fix. I have made this successfully with low fat sour cream. I have amended this just a bit based on my tastes. I have a note at the bottom with what the original recipe called for- which was just more chocolate. This recipe came from Country Living.
Provided by Ceezie
Categories Dessert
Time 1h
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- To make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil.
- Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and the hot water and mix with a wooden spoon until the batter is smooth.
- Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
- Assemble the cake: Place the first cake layer on a cake plate with the caramel side up. Place the second cake layer on top of that with the caramel side up as well.
- ** originally the recipe called for 1/2 cup fudge sauce and 1/2 cup chocolate chips, melted - Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.
PRALINE TURTLE CAKE
Steps:
- 1. Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan.
- Heat the butter, brown sugar and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool.
- Combine the flour, cocoa, granulated sugar, baking powder, baking soda and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, vinegar and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans - over the sugar mixture.
- Bake until a wooden skewer inserted into the cake center comes out clean - 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
- 2. Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PRALINE POUND CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h55m
Yield 2 (9-inch) loaf cakes, 8 to 10 servings each
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter.
- Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.
- In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
- In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing.
- Divide the batter equally between the pans. To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch.
- The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated.
- In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.
TEXAS PRALINE CAKE
Howdy Ya'll. Ready for some darn good cake? This tasty pecan cake has the subtle flavors of chocolate and coffee, and is frosted with a rich brown sugar whipped cream. This cake prefers Texas pecans!
Provided by Kat
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease just the bottom of a 10 inch tube pan.
- In a large bowl, cream together the butter, 1 cup brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Stir in vanilla. Dissolve the coffee crystals in water, and stir into the creamed mixture until blended. Stir together the flour, cocoa, baking powder and salt; stir into the batter until just incorporated. Fold in pecans. Transfer the batter to the prepared pan.
- Bake for about 55 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on a wire rack.
- In a chilled bowl, stir together the heavy cream, salt, vanilla and remaining 1/2 cup brown sugar so that the sugar is dissolved. Whip using chilled beaters until stiff. Run a knife around the outer edge of the cake in the pan, and tap it out onto a serving plate. Make sure cake is completely cool before frosting. Decorate with pecan halves if you like.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 80.4 g, Cholesterol 155.8 mg, Fat 38.7 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 18.6 g, Sodium 618.7 mg, Sugar 39.3 g
DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE
The best thing about chocolate cake is that it doesn't really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call "pure joy" in dessert form. You'll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won't regret it.
Provided by Yotam Ottolenghi
Categories cakes
Time 1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
- In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
- Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
- Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
- Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
- Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
- Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
- Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
- When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)
TURTLE CAKE
Make and share this Turtle Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350*.
- Line 13x9 pan with foil and lightly grease the foil.
- In small saucepan, slowly heat caramels and milk stirring until melted.
- Prepare cake.
- Beat on low 1 minute, add butter, beat on hi 2 minutes.
- Spread 1/2 the batter in pan.
- Bake for 13 minutes.
- Pour caramel mix over cake; spread to edges.
- Sprinkle with 1 cup choc chips and 1 cup pecans.
- Spoon remaining batter over; spread to edges.
- Bake for 40 minutes or until cake puffs up around the sides of pan and springs back when touched.
- Set the cake on a wire rack to cool.
- Melt remaining choc chips; spread over cooled cake; sprinkle with remaining pecans.
TURTLE NUT CAKE
One of my cousins served this at our annual family reunion many years ago, and she was swamped with recipe requests. One taste will tell you why!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Prepare cake according to package directions. Set aside half of batter; pour remaining batter into a greased and floured 13x9-in. baking pan. , Bake at 350° for 18 minutes. Meanwhile, in a small saucepan, melt the caramels, milk and butter. Remove from heat; stir in nuts. Pour over cake. Sprinkle with chocolate chips, then pour reserved batter over top. , Bake 20 minutes longer or until cake springs back when touched lightly. Cool on a wire rack. Cut into squares and top each with a pecan half if desired.
Nutrition Facts : Calories 339 calories, Fat 20g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 288mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
WHITE TURTLE CAKE
Make and share this White Turtle Cake recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 35o.
- Combine cake mix, water, milk, oil and eggs-beat well.
- Spread 1/2 of the batter into a greased 9x13 inch pan.
- Bake 30 minutes.
- Melt caramels with remaining milk, stirring constantly.
- Stir in pecans.
- Pour over hot cake and spread remaining batter over caramel layer.
- Bake for 20 minutes.
- Spread frosting over warm-not hot-cake.
- -------Frosting---------.
- Combine margarine, sugar and milk, beat well.
- Add vanilla, mix well.
- Frost cake and sprinkle pecans over top.
TURTLE CAKE
I found this on the back of a cake mix box. I liked this recipe because it didn't require a German Chocolate Cake base. It's easy to prepare and seems like you spent a lot more prep time than you actually did. ;)
Provided by Chicagopm
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 inch pan.
- Pour half of the prepared cake mix into the pan.
- Bake for 25 minutes.
- In the meantime, place unwrapped caramels in a saucepan.
- Add 1/2 cup evaporated milk.
- Heat on low, stirring until caramels have melted.
- Remove cake from oven and pour melted caramel mixture on top of the cake.
- Sprinkle chopped pecans and chocolate chips on top of caramel layer.
- Press down lightly.
- Pour remaining half of prepared cake mix on top of the filling layer.
- Bake an additional 30 minutes.
- After removing cake from the oven, let the cake cool slightly (approx. 5- 10 minutes).
- Run a knife around the edges of the pan to loosen the cake.
- This is an important step- otherwise you'll have a tough time removing the pieces later!
- Store at room temperature.
- Note: Please see your cake mix box for exact amounts of vegetable oil, water and eggs.
People also searched
More about "praline turtle cake recipes"
PRALINE TURTLE CAKE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanTotal Time 1 hr 20 minsServings 16Calories 576 per serving
- Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan.
- Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved.
PRALINE TURTLE CAKE - (GONE UGLY BUT YUMMY) - SUGAR BEE …
From sugarbeecrafts.com
Estimated Reading Time 3 mins
CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
PRALINE TURTLE CAKE WITH MICHAEL'S HOME COOKING
From youtube.com
PRALINE CHOCOLATE TURTLE CAKE - PINTEREST.COM
From pinterest.com
20 OF THE MOST DELICIOUS WAYS TO SATISFY YOUR PRALINE CRAVINGS
From countryliving.com
TURTLE CAKE - MARBLE SLAB CREAMERY
From marbleslab.ca
CHOCOLATE PRALINE LAYER CAKE - MOM LOVES BAKING
From momlovesbaking.com
PRALINE TURTLE CAKE | TURTLE CAKE, HOW TO MAKE CAKE, PRALINES
From pinterest.com
PRALINE TURTLE CAKE | RECIPE | WHIPPED CREAM CAKES, CHOCOLATE …
From pinterest.ca
PRALINE TURTLE CAKE ON BAKESPACE.COM
From bakespace.com
CAFE LATTE TURTLE CAKE FOR TWO RECIPE - PINCH OF YUM
From pinchofyum.com
PRALINE TURTLE CAKE - HUMAN DIARIES
From humandiaries.com
IZAN'S RECIPES: PRALINE TURTLE CAKE
From izanrecipe.blogspot.com
SOUTHERN PECAN PRALINE CAKE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
PRALINE TURTLE CAKE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
PRALINE TURTLE CAKE | RECIPE | TURTLE CAKE, PRALINES, CAKE
From pinterest.co.uk
PRALINE RECIPE - PECAN PRALINES
From delish.com
UR BAKING ME CRAZY!: DELICIOUS PRALINE TURTLE CAKE!
From urbakingmecrazy.blogspot.com
PRALINE LAYER CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
TURTLE CHOCOLATE LAYER CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
ABOUT TURTLE CAKE | IFOOD.TV
From ifood.tv
140 CAKE - CARAMEL, TURTLE, PRALINE, TOFFEE IDEAS | CUPCAKE CAKES, …
From pinterest.com
CHOCOLATE CAKE WITH PRALINE TOPPING - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
SOMEWHERE IN THE KITCHEN: PRALINE TURTLE CAKE
From somewhereinthekitchen.blogspot.com
PRALINE TURTLE CAKE | TURTLE CAKE, FOOD, STICK OF BUTTER
From pinterest.com
PRALINE TURTLE CAKE | RECIPE | TURTLE CAKE, PRALINES, CREAM AND FUDGE
From pinterest.com
PRALINE TURTLE PIE RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
CHEATER TURTLE CAKE: CHOCOLATE WITH CARAMEL PECAN FILLING
From acanadianfoodie.com
TURTLES | A CANADIAN FAVOURITE SINCE 1949 - MADE WITH NESTLE
From madewithnestle.ca
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #desserts #cakes #chocolate
You'll also love