Caramel Praline Sheet Cake

Sheet cakes are a weakness of mine. It is such a moist and incredible cake each and every time I create one. This one is a little extra special to me.

90% of the time, if I can switch out regular sugar for brown sugar, I will. I prefer the flavor of brown sugar much more than that of regular sugar. So you can only imagine how good this base cake recipe is since brown sugar is the STAR of the cake!

The Pralines add such a wonderful texture to add a sweet crunch to each bite. The were the perfect finishing touch to this already mouthwatering cake.

Paired with a caramel frosting and you have a cake straight from heaven! This was one recipe people had multiple helpings off- it is THAT good!

Ingredients
PRALINES

• 1½ cups chopped pecans
• ¾ cup brown sugar

CAKE

• ½ cup butter
• 1 cup water
• ½ cup shortening
• 2 cups brown sugar
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour

CARAMEL FROSTING

• 6 Tablespoons butter
• ½ cup heavy cream
• 1 cup brown sugar
• 2 cups powdered sugar
• 2 teaspoons vanilla
• Instructions

PRALINES

1. Lay a sheet of parchment paper on flat surface.
2. Heat medium size skillet over medium high heat. Place pecans in skillet and cook for 1 to 2 minutes stirring constantly. Add brown sugar and stir constantly until brown sugar is melted and coats the pecans. Dump the nuts onto parchment paper and separate the nuts while they cool.
3. ............................

for full recipes please see : www.chef-in-training.com

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