Praline Cake


This is a repeat post but, you need to try this cake!  It is awesome.  I made it again this week for our small group.  One word: delicious.


CHOCOLATE VELVET CAKE
makes: 9 x 13 


  • 3/4 cup semisweet chocolate chips
  • 1/4 cup butter, softened
  • 1 cup of light brown sugar
  • 2 eggs
  • 1 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup of sour cream
  • 1/2 cup hot water
  • 1 teaspoons of vanilla extract

PREPARATION:

Melt semisweet chocolate chips in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed until well blended, about 5 minutes . Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1/2 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
Bake at 350 in a 9×13 pan lined with tin foil.

PRALINE CAKE
for 9×13 cake
1 cup brown sugar, firmly packed
1/3 cup whipping cream
1/4 cup butter
1 cup powdered sugar
1 tsp vanilla
1 cup chopped pecans, toasted
Bring brown sugar, whipping cream, and butter to a boil in a 3-quart saucepan over medium heat, stirring often; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Add pecans, stirring gently 3 to 5 minutes or until mixture begins to cool and slightly thicken. Pour immediately over cakes in pans. Let cool completely.


Here is the RecipeChocolate Velvet Cake
*When you go to the website, above the recipe are different variations. Depending on the icing or variation the cooking directions differ slightly. The recipe makes a lot, so I would half the recipe like I wrote above and bake in a 9×13 pan.
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