Praline Cream Cake
Yield: Makes 1 (4-layer) cake
Recipe from
Ingredients
- Praline Cream
- Sour Cream Cake Layers (using 8-inch round cakepans)
- 2 cups chopped pecans, toasted
- Garnish: Sugared Pecan Halves
Preparation
- 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.
Praline Cream Cake Recipe at a Glance
- COURSE: Cakes/Frostings
- CONVENIENCE: Entertaining, Freezable, Make-Ahead
- CUISINE: Southern
- MAIN INGREDIENT: Nuts
- COOKING METHOD: Bake
- OCCASION: Christmas, Thanksgiving
- PUBLICATION: Southern Living
More Recipes for Cakes/Frostings
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Praline-Pecan Cakes
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Praline Bundt Cake
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Apple-Cream Cheese Bundt Cake
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