Updated: Jun 1
8 oz butter
1/2 cup shortening
2 cups sugar
1 T vanilla
2 cups of buttermilk
3 cups all purpose flour
(1) 3.4 oz box of instant vanilla pudding mix
1/4 tsp of salt
1T baking powder
1 cup brown sugar
1/2 cup toasted pecans
4 oz softened butter
Mix all ingredients together until it results in a sandy paste.
4 oz butter
1/2 cup praline liqueur
Brown butter. Remove from stove and add liqueur. Stir until combined.
Beat butter and shortening until light and fluffy.
Add sugar one cup at a time mixing well.
Add eggs one at a time mixing well.
Sift the dry ingredients. Alternate flour buttermilk, flour, buttermilk, flour.
Pour half of the batter into your greased pan. Sprinkle the filling on top of the batter. Add the rest of batter on top.
Cook for 55-60 minutes at 325 degrees oven. When a toothpick inserted in the center comes out clean, it is ready.
Poke holes in cake with a skewer. Pour glaze over warm cake. Allow to cool 30 minutes then invert onto serving dish.