PRALINE CRUNCH CAKE

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PRALINE CRUNCH CAKE image

While remembering the family friend who gave me the other cherished cake recipe I posted today (Florence's Fruit Cake)I saw this one in my favorites folder too. It is so good, and I haven't baked it in ages, but I will soon. I loved this woman, she was a quiet, but sweet mother and wife, and she lived in the same neighborhood I did when we summered on Martha's Vineyard. I thought of her as an Aunt but we were not related;I was so fond of her. Dot was a great cook too!

Provided by Beth M. @BakinTime

Categories     Cakes

Number Of Ingredients 19

SIFT CAKE INGREDIENTS:
2 cup(s) flour
2 teaspoon(s) baking powder
1 1/4 cup(s) sugar
1 teaspoon(s) salt
2 teaspoon(s) instant coffee powder
ADD TO DRY INGREDIENTS AND BEAT 90 SECONDS*
3/4 cup(s) milk
1/2 cup(s) shortening (soft crisco i suppose)
2 tablespoon(s) molasses
THEN ADD:
1/4 cup(s) milk
2 - eggs
1 teaspoon(s) vanilla extract
FROSTING INGREDIENTS:
1 1/2 cup(s) confectioners' sugar
1 teaspoon(s) instant coffee powder
2 tablespoon(s) cream or milk
1/2 teaspoon(s) vanilla extract

Steps:

  • Mix cake ingredients in order listed. Pour batter into well-greased pan/FLOURED ON BOTTOM ONLY.
  • BAKE for 35 - 40 minutes. Cool and frost with frosting listed above.
  • MAKE A TOPPING WITH: 2 Tbsp. butter and 2 Tbsp.brown sugar, with 1/4 cup flour to form a ball. Add 1/4 cup chopped pecans, and spread on a small pan. Bake in 350 degree oven for 15 minutes.Cool and break into small pieces and sprinkle over frosted cake.

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