Use the small disposable foil pans, available at the supermarket, for Praline-Pecan Cakes; the shiny surface (which reflects heat away from the pan) and the shorter bake time ensure the praline coating doesn't overbrown. Be sure to generously butter the pans before sprinkling with chopped Praline Pecans. We used about ¼ cup softened butter to grease 9 (5- x 3-inch) foil pans.
Unveiling Our Next Cake
Don't miss this year's tempting offering featured on the cover of our upcoming December issue (on sale November 28). Like the gems featured here, it's sure to impress.
"Our Most Showstopping Cakes Ever" is from the Home for the Holidays 2007 issue of Southern Living.