“I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides.”
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Ingredients Nutrition


  1. Melt butter in heavy saucepan over medium heat.
  2. Add brown sugar and salt and bring to a boil.
  3. Cook for 2 minutes, stirring constantly.
  4. Remove from heat and slowly whisk in evaporated milk.
  5. Return saucepan to stove and bring mixture to a boil again.
  6. Boil, stirring constantly until mixture reaches 232 degrees.
  7. Remove from heat, stirring for a few minutes and cool to lukewarm.
  8. Add powdered sugar, vanilla and pecans.
  9. Beat until mixture is smooth.
  10. If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).

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