– 1 1/2 Cups.Of heavy cream, chilled.
– 1/4 Cup.Of powdered sugar.
– 1 Tsp.Of pure vanilla extract.
INSTRUCTIONS:
1st Step
Set the oven to the temperature indicated on the box of cake mix. And prepare a 9-by-13-inch baking pan with butter and flour.
2nd Step
As directed on the package, prepare the butter pecan cake mix by adding any necessary eggs, water, and vegetable oil. Stir in the optional vanilla extract for an additional flavor layer.
3rd Step
Pour the cake batter into the prepared baking pan, spreading it evenly, and bake according to the directions on the container, or until a toothpick inserted into the center of the cake comes out clear. Remove the cake from the oven and allow it to settle for approximately 10 minutes in the pan.
4th Step
Combine the packed light brown sugar, heavy cream, and unsalted butter in a medium saucepan over medium heat. Continuously stir the mixture until the butter has melted and the sugar has completely dissolved.
5th Step
Bring the mixture to a gentle boil and simmer it without agitating for about 2 to 3 minutes, until it thickens. Stir in the minced pecans after removing the saucepan from the heat.
6th Step
Using the handle of a wooden utensil or a straw, puncture holes all over the surface of the cake after it has chilled slightly. Ensure the perforation spacing is uniform.
7th Step
Pour the heated praline filling over the cake, ensuring that it permeates into the cavities. Using a spatula, evenly distribute the filling over the cake so that it covers the entire surface.
8th Step
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When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!
