Southern Pecan Praline Cake with Butter Sauce

 

Ingredients

• FOR THE CAKE
• 1 box Butter Pecan Cake Mix
• 1 tub Coconut Pecan Frosting
• 4 eggs
• 3/4 cup oil
• 1 cup water
• 1/2 cup chopped pecans
• FOR THE SAUCE:
• 1 14 oz can sweetened condensed milk
• 2 tbsp butter
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350F degrees.
2. Spray a 9 x13 baking dish with nonstick cooking spray.
3. In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans.
4. Don’t forget to add the tub of coconut pecan frosting.
5. That goes into the cake batter too! Mix well then stir in 1/2 cup chopped pecans.
6. Pour batter into greased baking dish.
7. Bake for about 40 minutes.
8. Oven times vary but cake should spring back to the touch and be golden brown.
9. Or insert a toothpick into the middle it should come out clean.
10. For the sauce: In a small pot over medium heat, melt 2 tbsp. Butter.
11. Pour in can of sweetened condensed milk with the melted butter and stir.
12. Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans.
13. Stir again then take off heat.
14. Then spoon this deliciously yummy sauce over individual slices of cake.

Recipe Notes

You can also make this in a bundt pan. Bake for about 50 minutes.

PEANUT BUTTER CUP CAKE ROLL

 

INGREDIENTS:
– FOR THE CAKE

• 3 large eggs
• 3/4 cup granulated sugar
• 2 teaspoons brewed coffee (or water)
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup all purpose flour
• Powdered sugar, to aid in rolling

– FOR THE FILLING & TOPPING:

• 2 ounces cream cheese, softened
• 1/3 cup peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons + 2/3 cup heavy whipping cream
• 7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
• 1 cup semi-sweet chocolate chips

DIRECTIONS:
Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
Make the Filling: beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped peanut butter cups.
Assemble Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
Make the topping: place chocolate chips and 2/3 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10, until it thickens to a pourable but not watery consistency.
Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set. Slice and serve.

Mandarin Orange Pound Cake

 

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1 can (11 oz.) mandarin oranges, drained and juice reserved
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

PREPARATION

Preheat oven to 350°F and lightly grease and flour a 9×5-inch loaf pan with butter or non-stick spray.
In a medium bowl, beat sugar and butter with an electric mixer until light and fluffy.
Add eggs one at a time, beating well after each addition, then mix in vanilla and salt.
With mixer on low, add half of the flour and beat until just combined. Add 4 tablespoons of reserved mandarin juice, beat until combined. Repeat with remaining flour.
Pour into floured loaf pan and arrange mandarins over the top.
Bake until a toothpick inserted in center of cake comes out clean, about 1 hour. Let cool 10 minutes before inverting onto a wire rack. Let cool completely and enjoy!

SOUTHERN PECAN PRALINE SHEET CAKE

 

Ingredients:
Cake

• 1 box Betty Crocker butter pecan cake mix
• 16 oz. can Betty Crocker Coconut Pecan Frosting
• 4 large eggs
• 3/4 Cup canola or coconut oil
• 1 Cup half-and-half for increased flavor instead of water
• 1/2 Cup chopped pecans

Butter Pecan Glaze

• 14 oz. can sweetened condensed milk
• 3 Tbs butter
• 1/2 Cup chopped pecans

Directions:
Cake:
Preheat oven to 350°.
Grease or spray a 9×13 baking dish with cooking spray.
In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well.
Add chopped pecans and stir to combine.
Pour batter into prepared baking dish.
Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.
Butter Pecan Glaze:
In a small saucepan over medium heat, melt butter.
Add condensed milk and stir.
Heat thoroughly, then add chopped pecans.
Stir again to combine and remove from heat.
Spoon sauce over individual slices of cake or spread over the entire cake (much easier).
Notes:
The Coconut Pecan Frosting is included in the cake batter. It is NOT an icing for the top of the cake nor included in the sauce.
The cake took 50 minutes to bake, although the original instructions said 30-40 minutes for a 9×13″ pan and 50 minutes for a bundt pan.

Peanut Butter Chocolate Eclair Cake

 

Ingredients:
Cake:

• 1 box chocolate graham crackers
• 2 – 3 1/4 oz. packages instant vanilla pudding
• 1 C creamy peanut butter
• 3 1/2 C milk
• 1 – 8 oz. contain Cool Whip, thawed

Frosting:

• 1/2 C. semi-sweet chocolate chips, melted
• 2 Tbsp melted butter
• 2 Tbsp white corn syrup
• 1/2 C powdered sugar
• 2-3 Tbsp milk

Directions:
Cake:
Spray the bottom of a 9×13 inch cake pan with cooking spray.
Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.
In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip.
Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers.
Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.
Slice and serve. Garnish with peanut butter cups if desired.
Frosting:
In small mixer bowl combine all ingredients and beat until smooth.
This pic looks like they may have used chocolate graham crackers instead of the original flavor.”

Ice Cream Sandwich Hot Fudge Cake

 

Ingredients

• 6 Ice Cream Sandwiches.
• 1 (8 ounce) tub of cool whip
• 5 crushed Oreo cookies
• 1 jar hot fudge

Instructions
Line a loaf an with parchment.
Lay down 3 ice cream sandwiches. (Break in half if needed to fit.)
Spread on ½ the cool whip.
Sprinkle on some Oreos.
Lay down other 3 sandwiches.
Top with rest of cream, more Oreos and freeze a few hours to firm up.
Melt hot fudge slightly and let cool so not too hot.
Drizzle fudge on cake, slice and serve!

No Bake Oreo Ice Cream Cake

 

Ingredients

• 1/2cup hot fudge ice cream topping, warmed
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 16 OREO Cookies, chopped (about 2 cups), divided
• 12 vanilla ice cream sandwichesDirections
  WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.
  ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.FREEZE 4 hours.