After severely stalking one of my favourite blogs, Brooklyn Homemaker, I was extremely motivated to tie on my apron and get baking. I reached for one of my favourite recipes, butter pecan praline cake. This is a great recipe for a quick and easy cake with a lot of wow factor, especially if you need a fancy-looking cake in a pinch. Now, I hope you guys like sugar as this cake is pretty much the most beautiful, tasty way to slip into a diabetic coma! LOL! (#notfunny)
Cake Instructions I use butter pecan cake mix (Betty Crocker) and I add 3/4 cup butterscotch chips to the mixture along with a package of butterscotch pudding for maximum moistness/yum yum time. Please note that I used a simple chocolate cake mix as it was readily available in my cupboard. Follow the instructions on the box for baking. Now, you may use any time of baking pan you wish, but I’m partial to bundt cake pans for this recipe. I think it just looks nicer. Praline Icing Ingredients
1/2 cup chopped pecans 1 cup brown sugar 1/3 heavy cream 5 tablespoons butter 3/4 cup icing sugar 1tsp vanilla Icing
Preheat over to 350F. Chop pecans and place on a backing sheet or shallow pan. Bake pecans for 8-10 minutes or until pecans are toasted and fragrant. In a medium saucepan, bring the brown sugar, cream and butter to a boil over medium heat, stirring constaly. Boil for 1 minute Remove from heat and whisk in icing sugar and vanilla until smooth. Gently stir in pecans. Drizzle over cake. Enjoy!