PRALINE CAKE FILLING
I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides.
Provided by Luby Luby Luby
Categories Dessert
Time 40m
Yield 1 10
Number Of Ingredients 8
Steps:
- Melt butter in heavy saucepan over medium heat.
- Add brown sugar and salt and bring to a boil.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and slowly whisk in evaporated milk.
- Return saucepan to stove and bring mixture to a boil again.
- Boil, stirring constantly until mixture reaches 232 degrees.
- Remove from heat, stirring for a few minutes and cool to lukewarm.
- Add powdered sugar, vanilla and pecans.
- Beat until mixture is smooth.
- If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).
Nutrition Facts : Calories 5707, Fat 364.8, SaturatedFat 144.5, Cholesterol 579.4, Sodium 2371.3, Carbohydrate 613.8, Fiber 20.9, Sugar 553.6, Protein 43.9
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
HEAVENLY PRALINE CAKE
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
Time 1h40m
Yield 16 servings (5 cups candied pecans).
Number Of Ingredients 23
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 two 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, one 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, Fat 31g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 305mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE CAKE ROLL WITH PRALINE FILLING
This show-stopping cake roll was one of the first "complicated" recipes I ever attempted to prepare. I discovered it was easier to make than I'd thought--and worth every bit of effort! - Joan Carrico, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. , Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan., Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces., Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter., For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.
Nutrition Facts :
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.
PECAN PRALINE CAKE
Categories Cake Milk/Cream Dessert Bake Thanksgiving Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
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.)
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
COFFEE-PRALINE CRUNCH ICE CREAM CAKE
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 5h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
- Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
- To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
- Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
- To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.
PRALINE TOPPING FOR CHEESECAKE OR APPLE PIE
Make and share this Praline Topping for Cheesecake or Apple Pie recipe from Food.com.
Provided by Diana Adcock
Categories Sauces
Time 18m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat stir together brown sugar and whipping cream.
- Stir constantly.
- Cook until mixture begins to boil.
- Reduce heat to a simmer.
- Simmer for 10 minutes, stirring often.
- Remove from heat.
- Stir in nuts and Vanilla.
- Allow to cool for 1 to 2 hours.
- Top cheesecake or apple pie with sauce.
Nutrition Facts : Calories 302.7, Fat 20.8, SaturatedFat 7.7, Cholesterol 40.8, Sodium 22.1, Carbohydrate 29.6, Fiber 1.3, Sugar 27.1, Protein 1.9
PRALINE PECAN CAKE
Caramelized pecans and homemade brown sugar frosting make this cake over-the-top delicious!
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 610, Carbohydrate 69 g, Cholesterol 85 mg, Fat 7, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 56 g, TransFat 1/2 g
CHOCOLATE-PRALINE CAKE IN A JAR
Provided by Gale Gand
Categories Cake Mixer Chocolate Egg Dessert Picnic Backyard BBQ Pecan Edible Gift Party Sour Cream Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Place 10 to 12 1/2-pint glass canning jars on a rimmed baking sheet, evenly arranged with space between them. (If you have a Silpat liner, place it under the jars to prevent them from sliding around.)
- To make the cakes, in a mixer fitted with a whisk attachment, beat the butter until smooth. Add the brown sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix until combined. Add half of the flour, then half of the sour cream, and mix until combined. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. The batter will be thin, like heavy cream.
- Pour the batter into the jars, filling them halfway. Bake until the tops of the cakes are firm to the touch, about 25 minutes.*
- To make the topping, melt the butter in a medium saucepan over medium heat, then add the brown sugar and 1?2 cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes. Remove the pan from the heat and stir in the powdered sugar until combined, then return to the heat and bring to a boil. Stir in the nuts.
- Pour the praline topping over the cakes to cover, working quickly, because the praline hardens quickly as it cools. Let the cakes cool completely if they aren't already, before screwing on jar lids.**
- Do-Aheads
- *The cakes can be made ahead, cooled, covered, and kept at room temperature for 2 days or in the refrigerator for up to 4 days.
- **The finished cakes will keep for up to 4 days at room temperature.
More about "pralinecakefilling recipes"
ULTIMATE PRALINE POKE CAKE - BAKING BEAUTY
From bakingbeauty.net
BEST PRALINE CANDY RECIPES | CARNIVAL EATS | FOOD NETWORK …
From foodnetwork.ca
PRALINE POUND CAKE - READER'S DIGEST CANADA
From readersdigest.ca
WHAT ARE PRALINES AND WHERE DO THEY COME FROM? - MYRECIPES
From myrecipes.com
20 OF THE MOST DELICIOUS WAYS TO SATISFY YOUR PRALINE CRAVINGS
From countryliving.com
PECAN PRALINE CAKE – ALL RECIPES GUIDE
From allrecipesguide.net
SENSATIONAL RECIPE 3 LAYER PRALINE CAKE WITH CARAMEL CREAM …
From cakedecorist.com
HOW TO MAKE PRALINE FILLING - DIAMOND CUSTOM MACHINES
From melangers.com
CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
KING CAKE WITH PECAN PRALINE FILLING - GITTA'S KITCHEN
From gittaskitchen.com
PECAN FILING FOR CAKE AKA PECAN PRALINE FILING
From realcajunrecipes.com
HELP WITH PRALINE PECAN CAKE FILLING PLEASE! - CAKECENTRAL.COM
From cakecentral.com
PRALINE LAYER CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
CARROT CAKE WITH PRALINE FILLING AND CREAM CHEESE FROSTING
From italianbellavita.com
PRALINE LAYER CAKE - BROMA BAKERY
From bromabakery.com
CHOCOLATE PRALINE LAYER CAKE - MOM LOVES BAKING
From momlovesbaking.com
PRALINE RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
PRALINE PASTE: THE COMPLETE BEGINNER’S GUIDE - BERRY BAKER
From berrybaker.com
80 PRALINE CAKE IDEAS | DELICIOUS DESSERTS, PRALINE CAKE ... - PINTEREST
From pinterest.com
18 LOW CALORIE FILLING FOODS THAT ARE BEST FOR WEIGHT LOSS
From goodto.com
KING CAKE WITH PRALINE FILLING - PLAIN CHICKEN
From plainchicken.com
PRALINE-PECAN CAKES RECIPE | MYRECIPES
From myrecipes.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
10 BEST LIQUOR CAKE FILLING RECIPES | YUMMLY
From yummly.com
KING CAKE WITH PECAN PRALINE CREAM CHEESE FILLING - TEXANERIN
From texanerin.com
MENU
ALMOND PRALINE FILLING FOR MOULDED PRALINES - CALLEBAUT
From callebaut.com
CHOCOLATES WITH PRALINE FILLING - MEILLEUR DU CHEF
From meilleurduchef.com
PRALINE CAKE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
HOW TO MAKE PRALINE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
PEANUT PRALINE FILLING - THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
CHOCOLATE CAKE ROLL WITH PRALINE FILLING | PUNCHFORK
From punchfork.com
SOUTHERN PECAN PRALINE CAKE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
PRALINE CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
10 BEST CAKE FILLING FLAVORS RECIPES | YUMMLY
From yummly.com
PRALINE KING CAKE
From creolecajunchef.com
DEEP SOUTH DISH: MARDI GRAS KING CAKE WITH PECAN PRALINE FILLING
From deepsouthdish.com
You'll also love