This Praline Crunch Cake combines a moist molasses and coffee flavored cake with a custard buttercream frosting.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 24people
Calories 258kcal
Author Nicole Crocker
Ingredients
For the Cake:
2Call purpose flour
1 1/4Csugar
2tspbaking powder
1tspsalt
2tspinstant coffee
1CupMilk
1StickUnsalted buttersoftened
2TablespoonsMolasses
2Large eggs
1teaspoonVanilla extract
For the Frosting:
1/3CupAll purpose flour
2/3CupSugar
2TablespoonsCornstarch
2 1/4CupsMilk
3Egg yolksslightly beaten
2teaspoonsVanilla
3/4CupUnsalted butterwell creamed
For Praline Crunch topping:
2TablespoonsUnsalted butter
1/4CupAll purpose flour
2TablespoonsBrown sugar
1/4CupChopped pecans
Instructions
For the Cake:
Preheat oven to 350 degrees F. Grease and flour 13x9x2 inch pan.
Sift Flour, sugar, baking powder,salt and coffee together in a large mixing bowl.
Add 3/4 cup of the milk, butter and molasses to dry ingredients and beat on low speed for 1 1/2 minutes.
Add remaining 1/4 cup of milk, eggs and vanilla and beat 1 1/2 minutes on medium speed.
Pour into prepared pan and bake for 35-40 minutes.
For the frosting:
Combine flour, sugar and cornstarch in a medium sauce pan.
Stir in milk and cook on medium heat stirring constantly until thickened.
Blend a little of the mixture into the egg yolks to temper the yolks. (Make sure you stir yolks constantly while adding hot mixture)
Stir yolks back in with remaining hot mixture and cook over low heat stirring constantly for 2 minutes. (Take care not to burn on bottom of sauce pan.)
Remove from heat and add vanilla.
Cover and let cool to lukewarm temperature.
Mix into creamed butter and cool completely.
Spread onto completely cooled cake.
For Praline Crunch:
Cut butter into flour.
Add brown sugar to make crumb mixture.
Add pecans.
Place in small baking dish and bake at 350 degrees F for 15 minutes.