The Battered Body

The Diva’s Praline Pecan Cake-Shortcut Version

For candied pecans

1 egg white

1 cup pecan halves

1⁄3 cup granulated sugar

1⁄3 cup brown sugar, firmly packed

For cake

One box Butter Pecan or Spice cake mix

For praline icing

1 cup brown sugar, firmly packed

1⁄2 cup butter

1⁄4 cup whole milk

1 cup confectioners’ sugar, sifted

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Make the candied pecans first. Whisk the egg white until foamy; add the pecans, and stir until they are evenly coated. Stir together the granulated and brown sugar, and sprinkle it over the pecans. Again stir gently until the pecans are evenly coated. Spread the pecans in a single layer on a lightly greased baking sheet. Bake at 350 degrees for 18 to 20 minutes or until the pecans are toasted and dry, stirring once after 10 minutes. Remove the pecans from oven, and let them cool completely.

Make the cake as directed on the box. Spoon the batter into a greased and floured 12-cup bundt pan. (Willow prefers PAM Baking cooking spray.)

Prepare the praline icing: Bring the first three ingredients to a boil in a saucepan over medium heat, whisking constantly. Boil for 1 minute. Remove the mixture from the heat. Whisk in the confectioners’ sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until the mixture begins to cool and thicken. Spoon it immediately over the cake.

Top cake with Candied Pecans. If you have extra, put them in the freezer and snack on them for the next three weeks.