Today we\u2019ll make a combination between pecans and praline in the same cake.
the pecans bring a dynamic texture and a rich and nutty flavor to the praline glaze.<\/p>\n\n\n\n
\u25cf FOR THE PRALINE CREAM CHEESE FILLING :
\u25cf 1 Philadelphia cream cheese.
\u25cf 4 cups powdered sugar.
\u25cf half cup butter.
\u25cf 4 tablespoons chopped pecans.
\u25cf 1 tablespoon pure vanilla extract.
\u25cf FOR PRALINE TOPPING :
\u25cf 1 cup and half evaporated milk.
\u25cf 2 cups granulated sugar.
\u25cf 1 teaspoon vanilla extract.
\u25cf 1\/2 cup softened butter.
\u25cf 1 cup and half of pecan pieces.<\/p>\n\n\n\n
\u25cf STEP I _ Blend cream cheese and butter milk until smooth using an electric hand-mixer.
\u25cf STEP-II _ Add vanilla extract and powdered sugar , beat for 4 minutes until well blunded.
\u25cf STEP III _ Add pecans , stir and\u00a0 allow to slightly chill before frosting cake.
\u25cf STEP IV _ Melt butter, evaporated milk and sugar in a medium saucepan. Stir to thoroughly combine.
\u25cf STEP V _ Bring mixture to a slow boil, then reduce heat to medium\/low. Let cook for about 15 minutes without stirring.
\u25cf STEP VI _ Add 1 teaspoon of pure vanilla extract and stir until combined .
\u25cf STEP VII _ Remove from heat and pour one and a half cups of pecan pieces into mixture and stir mixing completely.
\u25cf STEP VIII _ Use your favorite yellow cake recipe to make three layers , spread your desired amount of praline cream cheese frosting onto first layer, then add second layer and spread second layer of frosting , and now top with third cake layer.
\u25cf STEP IX _ Let the cake chill in the refrigerator for 30 minutes .Then frost sides and the top and retur it to the refrigerator for 2 more hours .
SERVE AND ENJOY !!!<\/p>\n\n\n\n
<\/p>\n\n\n\n
Did you like a recipe? Please write comment on a facebook<\/p>\n\n\n\n