Praline Cream Cake

Praline Cream Cake

Praline Cream
Sour Cream Cake Layers (using 8-inch round cakepans)
2 cups chopped pecans, toasted
Garnish: Sugared Pecan Halves

Spread about 2/3 cup Praline Cream evenly between each cake layer and about 1 cup on top of cake. Spread a thin coat of Praline Cream (about 1 cup) on sides of cake. Press pecans into sides of cake. Garnish, if desired. Cover with plastic wrap; chill until ready to serve, or freeze, if desired. Makes 1 (4-layer) cake

Sour Cream Cake Layers
1 (18.25-ounce) package white cake mix
2 large eggs
1 (8-ounce) container sour cream
1/2 cup water
1/3 cup vegetable oil

Beat all ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 4 greased and floured 8-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Wrap layers in plastic wrap, and freeze 2 hours or up to 1 month, if desired.

Note: To prepare 9-inch round Sour Cream Cake Layers, use 4 greased and floured 9-inch round cakepans. Bake at 350° for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Note - Spice, chocolate, or your favorite cake mix may be substituted. Makes 4 (8-inch) layers

Praline Cream
2 cups sugar, divided
1 tablespoon lemon juice
1/2 cup butter or margarine
4 egg yolks
2 cups milk
6 tablespoons all-purpose flour
1 cup chopped pecans, toasted

Stir together 1 cup sugar and lemon juice in a 1 1/2-quart saucepan over medium heat, and cook, tilting pan to melt sugar evenly and stirring occasionally, until sugar melts and turns a light golden color. Stir in butter.

Whisk together remaining 1 cup sugar, egg yolks, milk, and flour in a heavy saucepan; bring just to a simmer over medium heat, whisking constantly.

Add sugar mixture to milk mixture immediately, and cook, whisking constantly, for 5 to 7 minutes or until it has a pudding-like thickness. Stir in pecans. Cover, placing plastic wrap directly on filling, and chill 8 hours. Makes 4 cups

Sugared Pecans
1 large egg white
2 cups chopped pecans
1 cup sugar

Whisk egg white until foamy; stir in pecans, coating well. Stir in sugar; coat well. Spread pecan mixture evenly in a lightly greased 15- x 10-inch aluminum foil-lined jellyroll pan.

Bake at 350° for 10 minutes. Stir gently with a wooden spoon; bake 8 to 10 more minutes or until sugar is light golden brown. Remove from oven, and cool completely in pan. Store in an airtight container; freeze, if desired.

Sugared Pecan Halves: Substitute 4 cups pecan halves for chopped pecans. Makes 4 cups