Texas Praline Cake recipe
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Ingredients
- 1 cup butter or margarine 1 cup brown sugar ½ cup white sugar 4 eggs 1 ½ teaspoons vanilla extract 1 ½ 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 ⅛ teaspoon salt ½ teaspoon vanilla extract ½ cup brown sugar, not packed 10 pecan halves
Nutrition Info
- 696.2 caloriescarbohydrate: 80.4 gcholesterol: 155.8 mgfat: 38.7 gfiber: 2.7 gprotein: 9.7 gsaturatedFat: 18.6 gservingSize: -sodium: 618.7 mgsugar: 39.3 gtransFat: : -unsaturatedFat: : -
Directions Texas Praline Cake
Directions
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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 onto a serving plate. Make sure cake is completely cool before frosting. Decorate with pecan halves if you like.