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Southern Praline Cake
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Southern Praline Cake
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It doesn’t get more Southern than this. This sweet and moist layer cake is topped with decadent pecan buttercream frosting. This is a show-off cake perfect for any special occasion.

Prep time
0:35
Bake/Cook time
0:30 to 0:35
Yield
One 3-layered 9-inch cake
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Southern Praline Cake
Extra Fine Granulated Sugar
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
0:35
Bake/Cook time :
0:30 to 0:35
Yield :
One 3-layered 9-inch cake

INGREDIENTS

Praline Cake

Buttercream Pecan Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Butter and flour three 9-inch round baking pans, set aside.
  3. Beat butter with an electric mixer on medium speed until creamy. Add sugars; beat until light and fluffy. Add eggs one at a time;  beating well after each addition. Add vanilla extract; mix well.
  4. Sift together flour, baking powder, baking soda and salt. Add one fourth of flour and combine, and then add a third of milk and combine. Repeat with flour and milk until all is incorporated.
  5. Divide batter evenly into prepared pans and place in oven. Bake for  30-35 minutes or until center bounces back when gently pressed or a toothpick inserted in center comes out clean.
  6. Let stand for 10 minutes before removing from pan. Let cool on wire rack.
  7. For frosting:  Cream butter until light and fluffy with an electric mixer. Add 1 cup of powdered sugar and beat until light and creamy. Gradually add remaining powdered sugar alternating with the cream. Beat until creamy. Add vanilla and salt; mix well. Stir in pecans.
  8. Spread frosting over cakes and if desired decorate with chocolate shavings obtained by first placing a chocolate bar for 2 hours in a warm room. Then using a grater or vegetable peeler make large chocolate curls.
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