praline caramel cake
(2 ratings)
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I received this recipe from a friend back in the late 90's. I believe some are making this recipe on this site with a bundt pan, but mine is a little different due to the round cake pans and caramel icing topping.
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(2 ratings)
yield
serving(s)
prep time
25 Min
Ingredients For praline caramel cake
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1betty crocker butter pecan cake mix
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1 cancoconut pecan frosting
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4eggs
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1 coil
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1 cwater
- CARAMEL ICING AS FOLLOWS---
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3 stickreal butter (no substituting)
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3 cgranulated sugar
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3 cbrown sugar
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3 cbuttermilk
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3/4 tspbaking soda
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1pecan half
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wax paper
How To Make praline caramel cake
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1Mix together eggs, oil water and frosting. Beat well, add cake mix. Beat at low speed for 30 seconds and then on high speed for 2 minutes.
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2Pour into 3 parchment paper lined cake pans and bake at 350 degrees until a toothpick comes out clean. Cool in pans 10 minutes, then turn out on wire rack, remove parchment paper and let completely cool.
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3--PRALINE CARAMEL ICING DIRECTIONS-- Combine all ingredients in heavy saucepan such as a pressure cooker sized pot and cook, stirring constantly until mixture reaches the soft ball stage. (You may have to continually adjust the heat to keep it from bubbling over.) Once softball stage is reached, remove from heat and continue stirring with a flat wooden spatula until iut starts to set up. You will have to move quickly now as the icing will harden very fast. (That's why I suggested extra was paper.) Stack and ice each layer, then the sides. Spoon excess icing on wax paper and top with a pecan half.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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