Friday, May 9, 2014

BUTTERMILK LAYER CAKE WITH PRALINE ICING

This is a recipe I got from Cooking Light in 2001. Sorry I don't have a picture but this is a very tasty cake.

Cake:
Nonstick cooking spray
2 tsp all-purpose flour
1 1/4 cups granulated sugar
1/2 cup butter, softened
2 large eggs
1 large egg white
2 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat buttermilk

Preheat oven to 350 degrees.
Coat 2 (8-inch) round cake pans with cooking spray and line bottoms with wax paper. Coat wax paper with cooking spray and dust each with a teaspoon of the flour; set aside.

Combine granulated sugar and butter in large mixer bowl; beat at medium speed until well blended (may take up to 5 minutes).  Add eggs and egg white, one at a time, beating after each addition. Beat in the vanilla extract.

Combine the flour, baking soda, and salt using a wire whisk. Add flour mixture to the sugar mixture gradually while alternating with the buttermilk. Begin and end with flour mixture. Beat well after each addition.

Pour the batter evenly into the prepared pans; bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes on a wire rack. Remove cakes from pans, carefully remove the wax paper and cool completely on the wire racks.

Icing:
1 cup packed dark brown sugar
6 tbsp low-fat milk
1 tbsp dark corn syrup
2 tsp butter
dash of salt
2 cups powdered sugar
1 tsp vanilla extract
2 tbsp chopped pecans, toasted

In a medium saucepan, combine the brown sugar, milk, corn syrup, butter, and salt; bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer until slightly thick, about 5 minutes, stirring occasionally. Pour mixture into a large bowl.

Add powdered sugar and vanilla extract to the syrup; beat with mixer at medium speed until smooth.  Allow to cool for 2-3 minutes. Icing will be thin but will thicken as it cools.

To assemble cake, place 1 layer on a plate; spoon 1/3 cup icing over layer and spread to cover. Top with remaining cake layer. Spread the remaining icing over top and sides of cake. Sprinkle the pecans over the top.

Store loosely covered in the refrigerator. Cut into 16 slices to serve.

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