Walnut Cake with Praline Frosting

This easy sheet cake is rich enough for adults to enjoy after dinner with coffee, yet just sweet enough to be a treat for children, too.
Yield

16 servings (serving size: 1 square)
Ingredients

* Cake:
* 9 ounces all-purpose flour (about 2 cups)
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 7 tablespoons butter, softened
* 1 cup granulated sugar
* 1/4 cup packed brown sugar
* 2 large eggs
* 1 large egg white
* 1 teaspoon vanilla extract
* 1 cup 1% low-fat buttermilk
* 6 tablespoons chopped walnuts, toasted
* Cooking spray
*

Frosting:
* 1/2 cup packed brown sugar
* 6 tablespoons 1% low-fat milk, divided
* 2 tablespoons butter
* 1 tablespoon light corn syrup
* Dash of salt
* 2 cups powdered sugar
* 1/2 teaspoon vanilla extract
* 2 tablespoons chopped walnuts, toasted

Preparation

1. Preheat oven to 350°.

2 To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk.

3. Place 7 tablespoons butter, 1 cup granulated sugar, and 1/4 cup brown sugar in a mixing bowl; beat at medium-high speed with a mixer until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 teaspoon vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 6 tablespoons walnuts. Scrape batter into a 13 x 9–inch pan coated with cooking spray.

4. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

5. To prepare frosting, place 1/2 cup brown sugar, 1/4 cup milk, 2 tablespoons butter, corn syrup, and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 tablespoons milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 tablespoons chopped walnuts. Let the cake stand until the frosting sets; cut into squares.

Nutritional Information

Calories: 306 (29% from fat)
Fat: 9.8g (sat 4.6g,mono 2.3g,poly 2.1g)
Protein: 4g
Carbohydrate: 52g
Fiber: 0.7g
Cholesterol: 44mg
Iron: 1.2mg
Sodium: 204mg
Calcium: 51mg

Julianna Grimes, Cooking Light, SEPTEMBER 2008