"The belly rules the mind."--Spanish Proverb

Praline Crunch Cake Recipe

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This recipe for Praline Crunch Cake, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Beutler
Added: Sunday, March 1, 2009


2 c flour
1-1/4 c sugar
2 tsp baking powder
1 tsp salt
1 tbsp instant coffee
1 c milk, divided
1/2 c shortening
2 tbsp molasses
2 eggs
1 tsp vanilla

Butter Icing:
2 tbsp butter
1-1/2 c powdered sugar
2 tsp instant coffee
2 tbsp cream
1/2 tsp vanilla

Praline Crunch:
2 tbsp butter
1/4 c flour
2 tbsp brown sugar
1/4 c chopped pecans

Sift together in mixing bowl flour, sugar, baking powder, salt and instant coffee. Add 3/4 c milk, 1/2 c shortening and molasses. Beat 1-1/2 minutes at lowest speed. Add 1/4 c milk, eggs and vanilla. Beat for 1-1/2 minutes. Turn into a 12" x 9" x 2" pan greased and floured. Bake 350 for 35 minutes. Cool.

Frosting: Blend butter, powdered sugar, coffee, cream and vanilla until fluffy. Frost the cake.

Praline Crunch:
Cut the butter into the flour and brown sugar to make a crumb mixture. Add the pecans and place in a small pan. Bake at 350 for 15 minutes. Cool. Break into small pieces and sprinkle over cake.




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