Prep Time: 15Minutes
Ready In: 45 Minutes
Cook Time: 15 Minutes
1 1/2 cups brewed coffee 1/2 cup milk
1/2 cup white sugar, divided 1/4 teaspoon salt, divided
1 envelope (1 tablespoon) unflavored gelatin
3 eggs, separated 1/2 teaspoon vanilla extract
1.In the top of a double boiler over simmering water, combine coffee, milk, half the sugar, half the salt and gelatin. Stir until solids are dissolved. Stir in remaining sugar and salt and the egg yolks. Cook and stir until thick and creamy, and mixture coats the back of a metal spoon. Remove from heat.
2.Whip the egg whites (with a pinch of salt, if desired) until stiff peaks form. Fold egg whites and vanilla into slightly cooled custard. Pour into a serving dish or mold and chill until set.
Pralines & Cream Coffee Cake
Prep Time: 30Minutes
Ready In: 1 Hour
Cook Time: 30 Minutes
1 (18.25 ounce) package white cake mix
1 cup coffee flavored liqueur
1/2 cup vegetable oil 1 cup butter
1 cup packed brown sugar
1 1/2 cups chopped pecans
1 (3.5 ounce) package instant vanilla pudding mix 1 1/2 cups milk
8 ounces cream cheese
1 (12 ounce) container frozen whipped topping, thawed
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9×13 inch pan. Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan.
2.Bake at 350 degrees F (175 degrees C) for approximately 25 minutes (may vary). Done when cake springs back to the touch or toothpick inserted in center comes out clean. Set aside on cooling rack.
3.To make pralines: combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake. Cool cake in refrigerator.
4.To make frosting: combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed. Spread on cake. Ready to serve!