Post by cuteascountry_Shortcake on Jun 10, 2005 22:55:09 GMT -6
PRALINE BUTTERMILK CAKE
1 c. firmly packed brown sugar
1/2 c. butter, cut up
1 c. coarsely chopped pecans or walnuts
1/4 c. heavy whipping cream, divided
1 pkg. yellow cake mix
1 c. buttermilk
3 lg. eggs
1/3 c. vegetable oil
1/2 tsp. nutmeg
Combine brown sugar, shortening and 1/4 cup cream in small saucepan. Cook over low heat, stirring occasionally, until shortening is melted.
Pour mixture into 2 ungreased 9 inch round cake pans; sprinkle evenly with chopped nuts.
Combine cake mix, buttermilk, eggs, oil and nutmeg in large bowl.
Blend at low speed, increase to high, beat 2 minutes.
Carefully spoon batter over nut mixture in pans (praline).
Bake 40 to 45 minutes at 325 degrees F. Cool in pans 5 minutes. Invert onto wire racks and cool completely. Beat remaining cream.
Place 1 layer on cake plate, praline side up. Put on 1/2 cream. Top with second layer, praline side up and cover with remaining whipped cream.
Refrigerate 1 hour before serving.
Submitted by Evelyn Gibson, MI
Printed in Nancy's Kitchen Newsletter 6/10/05
1 c. firmly packed brown sugar
1/2 c. butter, cut up
1 c. coarsely chopped pecans or walnuts
1/4 c. heavy whipping cream, divided
1 pkg. yellow cake mix
1 c. buttermilk
3 lg. eggs
1/3 c. vegetable oil
1/2 tsp. nutmeg
Combine brown sugar, shortening and 1/4 cup cream in small saucepan. Cook over low heat, stirring occasionally, until shortening is melted.
Pour mixture into 2 ungreased 9 inch round cake pans; sprinkle evenly with chopped nuts.
Combine cake mix, buttermilk, eggs, oil and nutmeg in large bowl.
Blend at low speed, increase to high, beat 2 minutes.
Carefully spoon batter over nut mixture in pans (praline).
Bake 40 to 45 minutes at 325 degrees F. Cool in pans 5 minutes. Invert onto wire racks and cool completely. Beat remaining cream.
Place 1 layer on cake plate, praline side up. Put on 1/2 cream. Top with second layer, praline side up and cover with remaining whipped cream.
Refrigerate 1 hour before serving.
Submitted by Evelyn Gibson, MI
Printed in Nancy's Kitchen Newsletter 6/10/05