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What is praline cake? This praline layer cake is made with a to die for vanilla cake (which we conveniently broke down in a step by step tutorial to answer alllll your questions), salted homemade caramel filling with toasted pecans (UM HELLO), and a perfectly tangy cream cheese frosting.
How to make it For Southern Praline Icing: 3/4 cup butter or margarine 1 cup Granulated Sugar 1/2 cup Light Brown Sugar, firmly packed 4 large eggs of yolk 1 large can (12 oz.) evaporated milk 2 tsp. vanilla extract 2 cups chopped pecans Melt the butter or margarine in a large saucepan over medium heat.
Prepare the caramel according to directions. Set aside 1/2 cup of the caramel to use for drizzling the top of the cake. Add the chopped pecans to the remaining 1 1/2 cups of caramel and stir to combine. Allow to cool down for 15 minutes and then transfer to a piping bag and set aside.
Prepare the vanilla cake according to directions. Pour into 3 greased 6 inch rounds* and bake at 350°F for 30 minutes, or until golden brown and a toothpick inserted into the middle comes out mostly clean. Set aside to chill. While the cakes cool, prepare the filling. Prepare the caramel according to directions.
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