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.
TOWERING PRALINE CARROT CAKE
If you want the sides of the cakes frosted, double the cream cheese frosting recipe. From BH&G.
Provided by gailanng
Categories Dessert
Time 1h39m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Grease and lightly flour three 9 x 1 1/2-inch round baking pans; set aside.
- In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender; drain.
- Cool carrots slightly. Coarsely mash with a potato masher.
- In a very large bowl stir together flour, sugar, cinnamon, baking powder, baking soda and salt.
- Make a well in center of flour mixture. Add vegetable oil, eggs, pineapple and vanilla extract. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans and coconut.
- Spread batter evenly in prepared pan.
- Bake in a preheated 350 degree F. oven 35 - 40 minutes or until a wooden pick inserted in centers comes out clean.
- Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on racks. While layers are cooling, prepare cream cheese frosting.
- Cream Cheese Frosting:.
- Cream butter and sugar until fluffy. Add cream cheese and vanilla extract; beat until fluffy. Stir in chopped pecans.
- Use pecan halves for garnish if desired.
- Praline Sauce:.
- In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly. Reduce heat.
- Boil gently 3 minutes, stirring occasionally. Stir in vanilla extract. Cool.
- To Assemble: Place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer.
- Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the praline sauce into the unfrosted ring. Sauce will not fill ring.
- Add second cake, top side up. Repeat frosting and filling steps using another 1 cup of the frosting and remaining praline sauce.
- Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans.
- Cover. Store in refrigerator.
- Let refrigerated cake stand, covered, at room temperature for 30 minutes.
- Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.
Nutrition Facts : Calories 780.7, Fat 44.3, SaturatedFat 12.7, Cholesterol 108.9, Sodium 387.8, Carbohydrate 92.3, Fiber 3.2, Sugar 70, Protein 7.4
TOWERING BIRTHDAY CAKE
Steps:
- For Chocolate Buttercream Frosting: In the bowl of an electric mixer, blend butter, shortening and sugar with the paddle attachment until creamy. Add the cocoa to the butter mixture along with the milk and extract. Continue to mix until well combined. Turn off the mixer and gently fold in chocolate chips with a spatula. Set frosting in the refrigerator to firm up to a spreadable consistency while the cake is prepared.
- Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with nonstick cooking spray, including sides. Cut a sheet of parchment paper to fit the pan bottoms and lay in place. Then spray the paper.
- Sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream the butter until smooth. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, a little at a time. Stir in the vanilla until well blended. Scrape down the sides of the bowl. Gradually mix in the dry ingredients in 3 batches, alternating with the milk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake's structure. Mix until the batter is smooth.
- Pour the batter into the prepared pans and smooth the surface with a spatula, the pans should be 2/3 full. Place pans on the middle rack of the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean and the cake springs back when touched.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack, peel off the paper and let cool for at least 1 hour. Level the tops of the cakes with a serrated knife if domed in the middle. To divide each cake in half to give 4 layers: cut a vertical notch on the side of the cakes so you can easily line up the layers when assembling. Place one hand flat on top and the serrated blade along the side of the cake. Rotate the cake against the knife as you slice. Carefully separate the layers and brush away any loose crumbs. To make sugar glaze: combine sugar, water and rum in a small saucepan. Boil for 2 to 3 minutes. Brush the sugar glaze on the cake layers to moisten and add extra flavor.
- Put a cardboard cake round or plate on a lazy Susan; so it easier to turn and frost the cake. Lay 1 cake layer on the plate. With a metal spatula, spread about 1/2 cup of chocolate buttercream frosting on top of the base. Carefully place another cake layer on top. Do this for the remaining 2 layers.
- Frost the top and sides of the cake thoroughly. Refrigerate for 45 minutes before decorating or cutting.
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
TOWERING PRALINE CARROT CAKE WITH CANDIED PECANS
Steps:
- In a medium saucepan cook carrots, covered, in a moderate amount of boiling water about 20 minutes or until vert tender. Drain. Cool slightly. Chop in a food processor using several on-off turns, or coarsely mash with potato msher (should have about 1 1/2 cups).
- Grease and lightly flour three 9x1 1/2-inch round cake pans; set aside. (If you only have two pans, prepare two layers and refrigerate remaining third of batter. When the first two are done baking and removed from pans, wash, grease, and lightly flour one pan; bake the remaining batter.)
- Preheat oven to 350°F.
- In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of dry ingredients.
- Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed about 1 minute until all ingredients are combined. Fold in mashed carrots, the 1 cup pecans, and the coconut. Spread batter evenly into prepared pans.
- Bake the layers for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Using a small spatula or table knife loosen edges and remove from pans. Bake remaining layer, if necessary. Cool cakes thoroughly on wire racks.
- While the cake is cooling, prepare Praline Sauce, Candied Pecans, and Cinnamon Cream Cheese Frosting.
- To assemble, place one of the cooled cake layers, top side up, on cake plate. Use about 1 cup of the Cinnamon Cream Cheese Frosting to pipe or spoon a rim about 1-inch wide and 1/2-inch high around outer edge of cake layer. Spoon about 2 tablespoons fromsting in the center leaving an unfrostined "ring".
- Spoon and spread about half of the Praline Sauce filling into the unfrosted ring (sauce will not fill ring).
- Add a second cake layer, top side up, and repeat frosting and filling steps using Cinnamon Cream Cheese Frosting and Praline Sauce.
- Add final cake layer, top side up. Frost top and sides of alyers with remaining frosting.
- Garnish top with Candied Pecans. Store cake in the refrigerator.
CLASSIC CARROT CAKE
Perfect a classic with our next level carrot cake recipe. It's been meticulously tested so you can bake the best version of this traditional cake
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h10m
Yield Cuts into 12-14 slices
Number Of Ingredients 17
Steps:
- For the praline, line a baking tray with baking parchment, then tip the sugar into a saucepan with 1 tbsp water. Bring to the boil, then reduce the heat and simmer for 1-2 mins until the sugar starts to caramelise. Scatter in the pecans and a pinch of sea salt, and stir until the nuts are fully coated. Carefully scrape the hot pecan mix onto the tray and leave to set for at least 10 mins. Break about 12 whole pecans out of the praline and reserve for decorating later, then chop or smash the rest of the praline into small shards. Set aside. Will keep in an airtight container for a day.
- Heat the oven to 180C/160C fan/gas 4. Oil two 20cm round sandwich tins and line with baking parchment. Tip the butter and sugar into a bowl and beat using an electric whisk for 3 mins until light and fluffy, then beat in the eggs, one at a time - or do this using a stand mixer. When the eggs are incorporated, fold in the flours, bicarb, spices and a pinch of salt, followed by the carrots, raisins and half of the smashed praline.
- Divide the batter between the tins and level the surface with a spatula. Bake for 25-30 mins until the sponges are springy and a skewer inserted into the middle of each comes out clean. Cool in the tins for 10 mins, then put on a wire rack to cool fully. Will keep wrapped overnight.
- To make the icing, beat the butter and sugar using an electric whisk until smooth. Add half the soft cheese and lemon zest and beat again, then add the remaining and beat until smooth.
- To assemble, place one sponge, flat-side up, on a cake stand or plate and spread with a third of the icing. Scatter with most of the remaining smashed praline, then top with the other sponge, also flat-side up. Spread the rest of the icing over the top and sides, then decorate with the whole praline pecans. Chill for 1 hr to set, then slice and serve with any remaining smashed praline for sprinkling over. Will keep in an airtight tin for three days.
Nutrition Facts : Calories 442 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
More about "towering praline carrot cake recipes"
THE BEST CARROT CAKE RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
From inspiredtaste.net
CARROT CAKE RECIPES | SOUTHERN LIVING
From southernliving.com
LISA'S RECIPE COLLECTION: ***TOWERING PRALINE CARROT CAKE***
From lisarecipes.blogspot.com
TOWERING PRALINE CARROT CAKE | BETTER HOMES & GARDENS
From bhg.com
5/5 (32)Calories 918 per serving
- Grease and lightly flour three 9x1-1/2-inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.
- In a very large bowl stir together flour, sugar, 2 teaspoons of the cinnamon, the baking powder, baking soda, and salt. Make a well in center of flour mixture. Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans, and coconut.
- Spread batter evenly in prepared pan. Bake in a 350 degrees F oven 35 to 40 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese Frosting; beat or stir remaining 1 teaspoon cinnamon into frosting.
- To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the Praline Sauce into the unfrosted ring (sauce will not fill ring). Add second cake, top side up; repeat frosting and filling steps using another 1 cup of the frosting and remaining Praline Sauce.
25 BEST CARROT CAKE RECIPES | EASY CARROT CAKE RECIPE IDEAS
From foodnetwork.com
Author By
RECIPE FOR TOWERING PRALINE CARROT CAKE - HINDS JERSEY FARM
From hindsjerseyfarm.com
Category Layer CakeTitle Towering Praline Carrot Cake
WHITE LILY
TOWERING PRALINE CARROT CAKE - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
CARAMEL COVERED CARROT CAKE WITH A POPCORN-PRALINE GARNISH
From honestcooking.com
CARROT CAKE LOAF WITH PRALINE CREAM CHEESE FROSTING
From dashofjazz.com
TOWERING PRALINE CARROT CAKE | VICKIE NOBLE FILOSO | COPY ME THAT
From copymethat.com
VEGAN CARROT-PRALINE CAKE (OR CUPCAKES) – VEGANGELA
From vegangela.com
DO YOU HAVE THE BEST CARROT CAKE RECIPE? - RECIPES.FOOD.NARKIVE.COM
From recipes.food.narkive.com
TOWERING PRALINE CARROT CAKE | RECIPE | CARROT CAKE, PRALINES, CAKE
From pinterest.com
TOWERING CARROT CAKE WITH PRALINE FILLING ON BAKESPACE.COM
From bakespace.com
CARROT CAKE WITH A PRALINE TOPPING – THECAKEDOCTORSSURGERY
From thecakedoctorssurgery.wordpress.com
CARAMEL PRALINE PECAN GOOEY BUTTER CAKE
From melissassouthernstylekitchen.com
I NEED THE RECIPE FOR A TOWERING PRALINE CARROT CAKE. CAN ANYONE …
From recipe-for-milk-cake.blogspot.com
SWEET VICTORY FOR TASTE OF TEXAS FOOD SHOW WINNERS
From pleasantonexpress.com
CHOCOLATE PRALINE LAYER CAKE - MOM LOVES BAKING
From momlovesbaking.com
TOWERING CARROT CAKE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
TOWERING PRALINE CARROT CAKE - RECIPECIRCUS.COM
From recipecircus.com
TOWERING PRALINE CARROT CAKE RECIPE
From crecipe.com
TOWERING PRALINE CARROT CAKE | RECIPE | HOMEMADE CAKES, CAKE …
From pinterest.co.uk
CARROT CAKE WITH PRALINE FILLING AND CREAM CHEESE FROSTING
From italianbellavita.com
50+ LAYER CAKES FOR ANY OCCASION | SOUTHERN LIVING
From southernliving.com
TOWERING PRALINE CARROT CAKE | RECIPE GOLDMINE
From recipegoldmine.com
PRIZE WINNING TOWERING PRALINE CARROT CAKE 3 LBS CARROTS RECIPE
From recipeshappy.com
PRALINE CARROT CAKE | CARROT CAKE, CUPCAKE CAKES, PECAN CARROT CAKE
From pinterest.ca
13 CAKE FLAVOURS IDEAS | CUPCAKE CAKES, CAKE, CAKE RECIPES
From pinterest.ca
PECAN CARROT CAKE RECIPE
From crecipe.com
TOWERING PRALINE CARROT CAKE - EAT2FIT.COM
From eat2fit.com
CARROT CAKE WITH PINEAPPLE & PRALINE - BLOG NEWS WEEKLY
From blognewsweekly.com
LISA'S RECIPE COLLECTION: ***TOWERING PRALINE CARROT CAKE*** IN 2021 ...
From pinterest.com
PRALINE CARROT CAKE | THECOMPANYSHEKEEPS
From thecompanyshekeeps.org
You'll also love