texas praline cake

Ingredients

• Servings: 1
• 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)

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 30 mins


• 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 a serving plate. make sure cake is completely cool before frosting. decorate with pecan halves if you like.