Praline Pecan Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 box Betty crocker supermoist yellow cake mix
  • 34 tbsp Brown sugar, packed
  • 2 cups Powdered sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2/3 cup Vegetable oil

• Nuts & Seeds

  • 2 1/2 cup Pecan

• Dairy

  • 10 tbsp Butter
  • 2/3 cup Heavy whipping cream
  • 1/2 cup Sour cream

Found on bettycrocker.com

Description

Ingredients

• 2 tablespoons butter
• 2 tablespoons packed brown sugar
• 1/2 cup chopped pecans
• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1/2 cup sour cream
• 2/3 cup vegetable oil
• 4 eggs
• 1/2 cup butter
• 2 cups packed brown sugar
• 2/3 cup heavy whipping cream
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 2 cups chopped pecans

Directions

• 1 Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
• 2 In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
• 3 In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
• 4 Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• 5 In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.

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