Celebration Cake

Cake Layers:
1 box Duncan Hines yellow cake mix
3 eggs
1 tbsp. sugar
1 stick butter (1/4 lb)
3 tbsp. cooking oil
1 tsp. invert sugar (optional)
1 cup water

Creole Praline Cake Filling:
1-1/2 cup sugar
1/2 cup Carnation milk
3 tbsp. butter
1-1/2 cup pecan meal
1 tsp. vanilla

Cream Cheese Cake Filling:
One 8-oz. pkg. cream cheese
6 tbsp. sugar
2 tbsp milk
1 tsp. vanilla

Fudge Chocolate Glaze:
6 squares (6 oz.) semi-sweet chocolate, chopped
4 tbsp. unsalted butter
2 tbsp. light corn syrup
2 tsp. vanilla extract
1 tsp. very strong coffee (or 1 tsp. instant coffee)

Preheat oven to 325F. Cooking time: 1-1/2 hours. Coat baking pans with butter and dust with flour. In a deep bowl, combine all ingredients and mix on medium speed with an electric mixer until smooth and thick. Pour half of batter into each pan, turning each pan a half turn every 15 minutes. Bake until cake separates itself from pan (about 45 minutes to 1 hour). Cool 10 minutes.

Praline cake filling:
In medium deep pot, cook sugar, milk and butter until mixture reaches soft-ball stage. Add pecan meal and vanilla. Add a few extra tbsp. of Carnation milk to get desired consistency. Coat cake area of tray with praline filling.

Cream cheese cake filling:
Mix with electric mixer until smooth.

Fudge chocolate glaze:
Melt in saucepan and coat ready cake.

Coat cake area of cake tray with pecan praline filling. Cover same area with cream cheese filling. Flip one cake layer over filling on cake tray. Coat layer with remaining praline filling. Cover this with remaining cream cheese filling. Cover whole cake with fudge chocolate glaze. Refrigerate. Serve cake at room temperature, making sure that there is filling on the bottom the slices. Serve with a cold glass of milk or a hot cup of coffee.

Return To:


Cajun Country -- New Iberia, Louisiana