cakemix - Praline Cream Cake
Source of Recipe
from daily recipes
cakemix - Praline Cream Cake
for the cake:
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
for the 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
for the cake:
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.
for the cream:
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.
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