Pictured is the standard recipe baked in three 8” pans.
A perfect cake that is sure to Wow everyone.
This recipe was a bit of a struggle for me. The cake was perfect, first time out and I didn’t have to make any changes. It is absolutely the most flavorful, tender cake ever. The Praline Frosting, on the other hand, was a struggle. It took me about five or six tries before it was good enough to share with you all. One of the issues was that I was using a store-brand brown sugar. It gave me fits. Once I started using Domino brown sugar, I had success. The other issue was that the sugar kept crystallizing instead of dissolving. That just wouldn’t do. I discovered by trial and error, that adding a scant ¼ cup of water did the trick. What was happening was the moisture in the butter was evaporating, and the sugar dried out instead of dissolving. I really had to put my thinking cap on. The end result is a delicious Praline Frosting that compliments the cake perfectly!
1 ½ sticks butter, at room temperature
1 cup milk
4 large eggs
1 cup sugar
1 cup packed light brown sugar
½ tsp salt
1 TBSP baking powder (sifted if not lump-free)
1 ½ tsp vanilla
2 cups AP flour
Spray the bottom of two 8” or 9” cake pans. Place a piece of Parchment Paper on bottom of pan. Butter bottom and sides of pan. Flour pans, shaking excess off.
In mixer bowl, beat eggs and sugars until well blended.
Add butter and mix well.
Add salt, baking powder, and vanilla, beating until combined.
Add flour and milk alternately, beating until combined.
Evenly divide the batter into the two pans and bake at 325° F for 35 – 40 minutes. If you use three pans, cakes will cook in less time. Use toothpick test. Cakes will be golden brown. Let cool for 15 minutes on wire racks. Remove from pans and peel Parchment paper off the bottom. Let cool completely. If you’re making three layers, they will cook faster.
PRALINE FROSTING INGREDIENTS:
1 stick butter
2 ¼ cups light brown sugar, packed (Make sure to use Domino brand)
¼ tsp salt
1 ½ tsp vanilla
¼ cup water
1 ½ – 2 cups confectioner’s sugar
¼ cup half and half
½ cup chopped Pecans, or leave whole and used to decorate cake
In a 1 ½ – 2 qt saucepan, melt butter.
Add the brown sugar and salt. Bring to a full boil and let it cook for two to three minutes. Add the water. (You need to do this to keep the sugar from drying out and crystallizing). Continue cooking for another few minutes until sugar has completely dissolved.
Add 1 ½ cups confectioner’s sugar and whip with a whisk until no lumps remain.
Remove from heat. Add vanilla and half and half. Stir and heat until you have a thick, but kind of pourable frosting. It will thicken up as it cools, so keep that in mind before adding any additional confectioner’s sugar. If adding chopped pecans, they can be added now. I usually add them directly to the middle layer only while frosting the cake, reserving whole nuts for the top.
Let cool for a few minutes, and then frost your layers by pouring it slowly between the bottom and middle layer. Spread with a spoon. If it drips over the sides, that’s ok! If it’s pouring too quickly and running over the sides too fast, let it set up a little more. You’ll end up with a puddle of frosting on the cake platter instead of on the cake. Pour over top layer and decorate with pecans. (If it happens to get too thick, just place on low heat for a minute and it will soften right up again).
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By Tika for CHEW WANNA EAT? © 2016