Monday, October 26, 2015

Praline Pecan Bundt Cake with Chocolate Rum Sauce

Praline Pecans. Sound like something you could eat by the handful? The Praline Pecans from the nice folks at Truly Good Foods are just that...something I could eat by the handful. They are SO good! But, "eat Praline Pecans by the handful" doesn't make for a very good recipe. While happily munching away on them and trying to restrain myself from eating every last one and not leaving any for a recipe, I had a brainstorm. They would be perfect to use in a cake. With chocolate sauce. With more Praline Pecans sprinkled on top. Oh, my! So, here's my creation. My husband loved it, my son and daughter-in-law loved it and I loved it. I hope you love it, too!

Praline Pecan Bundt Cake with Chocolate Rum Sauce
by Susan W.
Adapted from Carlsbad Cravings Toffee Pecan Caramel Pound Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla
5 large eggs, room temperature
1 cup milk
2 cups toasted and chopped Truly Good Foods Praline Pecans, divided
Non-stick cooking spray
Chocolate glaze (recipe below)

Preheat oven to 325°F. On a parchment-lined baking sheet, toast 2 cups of Truly Good Foods Praline Pecans for just 5 minutes, stirring once halfway through. Remove from oven and set aside to cool. Spray bundt pan with non-stick cooking spray and then generously flour the inside. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer or in a large mixing bowl, beat the butter and sugars until light and fluffy. Add vanilla and start adding eggs, one at a time, beating just until each egg is incorporated.

Gradually add the flour mixture to the butter/sugar mixture alternately with milk, beating until each addition is just combined. Fold in 1 1/2 cups chopped praline pecans then spoon batter into prepared bundt pan.

Bake until a cake tester or toothpick inserted near the center of cake comes out clean, about 60 to 75 minutes. If cake is browning too much on top, but isn’t quite done yet, cover top with foil.

Let cake cool in the pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Make your Chocolate Rum Sauce.

Chocolate Rum Sauce
by Susan W.
Adapted from Easy Homemade Chocolate Sauce

6 Tablespoons sugar
2 1/4 teaspoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup plus 2 Tablespoons half and half, plus a little more for thinning (if needed)
1 Tablespoon butter
1 teaspoon vanilla extract
1 1/2 teaspoons rum
Tiny pinch of salt

In a small bowl, whisk together sugar, flour and cocoa powder, making sure to get rid of any lumps.

In a saucepan heat half and half, butter and vanilla over medium heat until butter is completely melted. Stir in rum.

Whisk sugar mixture into the half and half mixture, a little bit at a time. Increase heat to medium-high until mixture comes to a simmer. Stirring constantly, cook for 5 minutes. If needed, you can whisk in a little more half and half if the sauce is a little too thick (I added 1 teaspoon at a time. It took 2 extra teaspoons to reach the consistency I was happy with.) After sauce has cooked for 5 minutes, turn off heat and whisk in a pinch of salt.

Drizzle warm Chocolate Rum Sauce over top of bundt cake and sprinkle with extra chopped Praline Pecans. Serve and enjoy!

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