Spoon batter evenly into greased and floured aluminum foil-lined 9x9x2 inch square pans. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.
Bring brown sugar, whipping cream, and butter to a boil in a 3-quart saucepan over medium heat, stirring often; boil one minute. Remove from heat.
Whisk in powdered sugar and vanilla. Add pecans, stirring gently, 3 to 5 minutes or until mixture begins to cool and slightly thicken. Pour immediately over cakes in pans. Cool completely. Cut into squares.
Freezable. This must be baked in two 9-inch square pans that are at least 2 inches deep.
Originally Submitted
11/21/2011
0 Out of 5 from
0 reviews
You can add this Chocolate-Praline Pecan Cake recipe to your own private DesktopCookbook.
