Praline trifle


Cake 8888
1/2 cup butter
1 1/8 cup sugar
2 eggs
1 7/8 cup sifted cake flour
3/4 tsp salt
2 tsp baking powder

3/4 cup milk
1 tsp vanilla
praline sauce 8888
5 bags (5 oz ea.) Butterscotch chips
14 oz can sweetened condensed milk
15 oz evaporated milk
1 tbsp vanilla

1/4 tsp salt
1/4 cup brandy
2 1/2 tbsp kahlua
1/4 cup white karo syrup
whipped cream topping 8888
1 1/2 qt heavy cream
1 cup powdered sugar
4 tsp vanilla
additional ingredients 8888
1 cup chopped pecans
1 cup brickle bits
1 1/2 cup pecan halves

How to prepare

For the cake: grease and flour two 8″ cake pans. Cream butter and sugar together until fluffy. Add eggs and beat well. Sift together flour, baking powder and salt. Stir in alternately with milk and vanilla. Pour mixture into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool on racks 10 minutes. Invert pans and remove cakes onto racks to cool further.
For praline sauce: place chips in double boiler and melt completely. Add remaining sauce ingredients. Blend completely and continue cooking for 15 minutes. Makes 9 cups. (any unused sauce can be stored in the refrigerator for 2 to 3 months.) Whipped cream topping: stiffly whip cream. While whipping, add powdered sugar and vanilla.
To assemble trifle: in a 14 cup, clear glass trifle bowl, spread 1 cup praline sauce on the bottom. Cut one 8″ cake horizontally, placing one half in the bowl on top of the sauce. Press cake down so the sauce comes to cover the sides of the cake. Then spread 1 cup of the sauce on top to cover it and the sides. Place pecan halves around the sides of the bowl. Sprinkle 1/4 cup brickle bits on top of sauce and 1/4 cup of the chopped pecans. Spread 2 cups of whipped cream on top of that. Place remaining half of cake on top of whipped cream layer, and cover with 1 cup of the praline sauce. Place pecan halves around sides again and continue repeating this procedure, layer upon layer until you have three layers completed. Decorate top with whipped cream and pecan halves. Use leftover cake and praline sauce with ice cream later.

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