"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

New Orleans Double-Chocolate Praline-Fudge Cake Recipe

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This recipe for New Orleans Double-Chocolate Praline-Fudge Cake, by , is from The Gibson Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Gibson Braccini
Added: Wednesday, March 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CAKE
1 cup butter
3/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 lg eggs
1 tsp baking soda
1 tsp vanilla
2 cups sugar
2 cups flour
1/2 tsp salt

CHOCOLATE GANACHE
2 cups semi-sweet chocolate chips
1/3 cup whipping cream
1/4 cup butter, cut into pieces

PRALINE FROSTING
1/4 cup butter
1 cup firmly packed brown sugar
1/3 cup whipping cream
1 cup powdered sugar
1 tsp vanilla
1 cup chopped pecans, toasted

Directions:
Directions:
CAKE
Cook first 3 ingredients in a saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat. Cool.

Beat buttermilk, 2 eggs, baking soda and vanilla with an electric mixture until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.)

Pour batter evenly into prepared 8-inch round cake pans. Bake at 350 for 22-24 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool layers completely.

CHOCOLATE GANACHE
Microwave chocolate and cream in a glass bowl at Medium power 2-3 minutes or until smooth. Gradually add butter, whisking until smooth. Cool, whisking often. Cool, whisking often, 15-20 minutes or until spreading consistency.

Spread about 1/2 cup ganache between cake layers; spread remainder on sides of cake. Chill cake for 30 minutes.

PRALINE FROSTING
Bring first 3 ingredients to a boil in a 2-quart saucepan over medium heat, stirring often; boil 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add pecans, stirring gently 2 to 5 minutes or until frosting begins to cool and thicken slightly.

Pour frosting slowly over center of cake, spreading to the edges, allowing some frosting to run over sides.

 

 

 

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