Praline Cake

This is the cake I made for my mom on Mother's Day this year. It started life as a caramel cake recipe, but as I was preparing it, I decided it needed something...else. I tweaked it by adding toasted pecans and I cooked the frosting a bit more than I had intended. The result was this decadent variation on a caramel cake!

subheading: CAKE:

1 ½ c sugar

½ c (1 stick) butter, softened

2 large eggs

1 large egg white

2 ¼ c flour

2 ½ tsp baking powder

½ tsp salt

1 ¼ c milk (i used skim milk)

2 tsp vanilla extract

¼ c chopped pecans, toasted

15 to 20 pecan halves, toasted

subheading: FROSTING:

1 c dark brown sugar, packed

½ c fat-free evaporated milk (not sweetened condensed milk)

3 Tbsp butter

2 tsp light corn syrup

2 c powdered sugar

2 ½ tsp vanilla extract

½ tsp salt

Directions at justapinch.com

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