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.
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