I do believe I have found one of the best cake recipes – EVER! I came across an out of print book called Special Recipes From The Charleston Cake Lady by Teresa Pregnall. Sadly Mrs. Pregnall passed away in 2008 but her recipes live on. They’re old-fashioned and remind me of my Great Grandmother Florence’s original (typed on a Royal typewriter) recipe book I treasure. Anyway, the Pecan Praline Cake is not only dead easy to make, it received high marks from all the household critics here. Make it once, and you’ll make it again, and again. It will be one of your “go to” cakes and will now be included in our list of favorite family recipes – it’s that good!
For the cake:
2 cups flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 cup buttermilk
½ cup butter
2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla
For the frosting:
¾ cup butter, melted
1 ½ cup dark brown sugar, packed
½ cup whipping cream
2 cups pecans, finely chopped
Preheat oven to 350°F. Grease a 13x9 inch pan with cooking spray.
Whisk flour, cocoa, and baking soda in a medium bowl. Melt butter into buttermilk in the microwave or on very low heat in a small saucepan. Let cool slightly. Beat eggs, sugar and buttermilk in a large bowl on low speed until combined, about 2 minutes. Add flour mixture and vanilla, beat until batter is smooth. Pour into prepared pan and spread batter to corners using a spatula. Bake for 20-25 minutes until a tester comes out clean. Let cool about 10 minutes.
To frost the cake:
Preheat broiler. Lower the oven rack. Stir melted butter, dark brown sugar, whipping cream and pecans together in a medium bowl. Spread frosting over warm cake and broil. “Cook” no more than 5 minutes just enough to allow the frosting to bubble – check often to prevent burning!
Frosting before sticking it under the broiler
It’s All Delicious Notes: sorry the pictures aren’t better – but the cake was gone before I could get an individual shot!