Praline Delight Cake This decadent Praline Delight Cake combines a rich coffee-infused cake with a smooth frosting and a crunchy pecan topping for a delightful dessert experience. Ingredients For the Cake: 2 C all purpose flour 1 1/4 C sugar 2 tsp baking powder 1 tsp salt 2 tsp instant coffee 1 Cup Milk 1 Stick Unsalted butter softened 2 Tablespoons Molasses 2 Large eggs 1 teaspoon Vanilla extract For the Frosting: 1/3 Cup All purpose flour 2/3 Cup Sugar 2 Tablespoons Cornstarch 2 1/4 Cups Milk 3 Egg yolks slightly beaten 2 teaspoons Vanilla 3/4 Cup Unsalted butter well creamed For Praline Crunch topping: 2 Tablespoons Unsalted butter 1/4 Cup All purpose flour 2 Tablespoons Brown sugar 1/4 Cup Chopped pecans Instructions For the Cake: Preheat the oven to 350 degrees F and grease and flour a 13x9x2 inch pan. In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and instant coffee. Add 3/4 cup of the milk, softened butter, and molasses to the dry ingredients and mix on low speed for 1 1/2 minutes. Then, add the remaining 1/4 cup of milk, eggs, and vanilla extract, beating on medium speed for another 1 1/2 minutes. Pour the batter into the prepared pan and bake for 35-40 minutes. For the Frosting: In a medium saucepan, combine the flour, sugar, and cornstarch. Stir in the milk and cook over medium heat, stirring constantly, until the mixture thickens. To temper the egg yolks, blend a small amount of the hot mixture into the yolks while stirring constantly. Then, stir the yolks back into the remaining hot mixture and cook over low heat, stirring constantly for 2 minutes, being careful not to let it burn on the bottom. Remove from heat, add the vanilla, cover, and let cool to lukewarm. Mix the cooled mixture into the well-creamed butter until combined, then cool completely before spreading on the cooled cake. For Praline Crunch: In a small bowl, cut the butter into the flour. Stir in the brown sugar to create a crumb mixture, then add the chopped pecans. Place this mixture in a small baking dish and bake at 350 degrees F for 15 minutes. Allow to cool, then break into small pieces. Sprinkle the praline crunch over the frosted cake.
