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Texas Praline Cake

By: Kat Mitschke  
"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!"

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 82 people have saved this

Prep Time:
20 Min
Cook Time:
55 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch tube cake
 

Ingredients

  • 1 cup butter or margarine
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups water
  • 1 tablespoon instant coffee granules
  • 4 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup coarsely chopped pecans
  •  
  • 1 cup heavy cream, chilled
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup brown sugar, not packed
  •  
  • 10 pecan halves (optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease just the bottom of a 10 inch tube pan.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 700 | Total Fat: 39.1g | Cholesterol: 166mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2003 by IMACOOKINNOW 
The cake was beautiful when done, the icing is delicious, but the inside was drier than beach... MORE

 
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