4 big eggs
3 cups of regular flour
1 small spoon of baking powder
Half a teaspoon of baking soda
Half a teaspoon of salt
1 cup of full-fat milk
1 small spoon of vanilla flavor
1 and a half cups of chopped pecans (toasted)
Regarding the praline. Frosting:
1/2 cup of butter without salt
1 cup of packed brown sugar
1/4 cup of full-fat milk
1 teaspoon of vanilla flavoring
2 cups of powdered sugar (sifted)
1/2 cup of chopped pecans can be added as a topping if desired.
Directions:
Heat your oven to 350°F (175°C) before using it. Put grease and flour on two cake pans that are 9 inches in diameter.
In a big bowl, mix the butter and sugar until it becomes light and fluffy.
Put the eggs in one by one, mixing well after each one.
In another bowl, mix the flour, baking powder, baking soda, and salt.
Add the vanilla extract and gently mix in the toasted pecans.
Put the same amount of batter into each of the cake pans that have been prepared.
Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then flip them onto wire racks to cool completely.
To make the sweet icing, melt the butter in a saucepan on medium heat. Mix the brown sugar and milk together and heat until it boils. Cook for 1 minute while stirring continuously.
Take off the heat and mix in the vanilla.
Slowly mix the powdered sugar until the icing becomes smooth.
If the frosting becomes too thick, just add a bit more milk to make it thinner and easier to pour.
Putting together the cake:
Put one of the cold cake layers on a plate for serving.
Put a coating of the sweet icing on top.
Put the second cake layer on top and pour the rest of the icing over the cake, allowing it to flow down the sides.
You can add chopped pecans on top of the cake if you want to give it more flavor and make it look nicer.
Allow the frosting to harden before cutting and serving.
Enjoy your tasty Pecan Praline Cake!
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