PralinesNThings Praline Cake
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This recipe is very similar to the Praline cake prepared by PralinesNThings. You may use your favorite yellow cake recipe to make this cake. The key to this delicious Praline Cake is the cream cheese filling and the praline topping. I am sure you will enjoy!
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PralinesNThings Praline Cream Cheese Filling
1 8oz Philadelphia Cream Cheese
½ cup butter
4 cups powdered sugar
2 teaspoons vanilla flavor
¼ cup finely chopped pecans
(You may add more or less if you’d like)
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With mixer, blend cream cheese and butter until smooth.
Gradually add in cups of powdered sugar one at a time,
beating at low speed until blended. Then add vanilla flavor.
Stir in pecans. Allow to slightly chill before frosting cake.
PralinesNThings Praline Topping
1 1/2 cup evaporated milk
2 cups Sugar
1 stick butter (1/2 cup)
1 teaspoon vanilla flavor
1 ½ cups of pecan pieces
Extra can of evaporated milk to thin, if needed
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On a stovetop melt butter, sugar and evaporated milk in sauce pan on medium heat. Stir to thoroughly combine. Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring. Property of PralinesNThings.com
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After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken. Cook while stirring, making sure mixture does not scorch, for about 10 minutes then add vanilla, stir until combined. Remove from heat.
Pour one and a half cups of pecan pieces into mixture and stir mixing completely. If mixture gets too thick, pour a small amount (about 2 Tbsp. at a time) of evaporated milk to thin.
Let cool about five minutes before frosting cake. (Do not allow to cool too long as it will thicken. Frosting should be somewhat warm.) Property of PralinesNThings.com
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Assemble Cake
Use your favorite yellow cake recipe to make three 9-inch layers. This should be done in advance of making praline frosting.
When the cake has cooled, flip one layer over onto a 10-inch round cake board, spread your desired amount of praline cream cheese frosting onto first layer. Allow the icing to dry a bit, then add second layer, spread with your desired amount of praline cream cheese frosting. After second layer of icing has dried a bit, top with third cake layer. (You will have cream cheese frosting left over.) Allow cake to chill in the refrigerator for at least thirty minutes before frosting. Frost sides of cooled, refrigerated cake first, then frost the top.
PralinesNThings.com
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