Janice’s Praline Cake

Published 9:11 am Thursday, November 13, 2014

2 cups pecans, coarsely chopped

1 cup raw cane sugar, packed (brown sugar can be substituted if raw cane sugar is not available)

5 tablespoons Steen’s cane syrup

1 1/4 sticks butter, melted

1 box butter pecan cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

Preheat oven to 325 degrees. Mix pecans, brown sugar, syrup and margarine in a bowl. Spray pan generously with cooking spray. Spread the mixture in the bottom of the pan evenly. Prepare cake mix as directed on the package. Pour batter slowly over mixture in pan.

Bake until cake springs back when touched lightly in center. Bake abut 45 minutes to an hour. When done, immediately invert pan onto a heat proof tray or covered board. Leave pan over cake for 5 minutes. Remove pan. Can be served with whipped topping or ice cream

Janice Mekash, Jeanerette