Recipe Talk

Does anyone have a recipe for Lousiana Crunch Cake.Hillman's stores in Chicago used to bake this cake. It has a mixture of nuts, brown sugar and I think butter on the bottom and sides and them a yellow cake. I don't want the cake with coconut, pineapple, etc which is all I can find.

Try this one:

PRALINE CRUNCH CAKE

1 1/2 c. graham cracker crumbs
3/4 c. brown sugar
3/4 c. melted butter
1 c. chopped pecans
CAKE:

1 pkg. yellow cake mix
3/4 c. water
1/3 c. oil
1/2 c. praline liqueur (Hiram Walker)
FROSTING:

2 (16 oz.) cans vanilla frosting
1 (12 oz.) frozen Cool Whip
1/4 to 1/2 c. praline liqueur
12 pecan halves

Grease three 9 inch cake pans and set aside. In a small bowl combine all crunch ingredients. Divide in 3 portions. Press 1/3 mixture in 3 pans.

Blend cake ingredients; beat 2 minutes. Pour batter over 3 mixtures. Bake at 350 degrees for 25 minutes.

Combine frosting ingredients. Blend smooth; place one layer crust side up. Spread topping, keep refrigerated.

Is this it?

LOUISIANA CRUNCH CAKE

Fine dry bread crumbs, as needed

Glaze
1/3 cup sweet butter
1/4 cup firmly packed brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup ground coconut
1/8 cup ground almonds
1/8 cup ground cashews

Cake
3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cups sweet butter
1 1/4 cups granulated sugar
5 eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup whole milk

Preheat oven to 350 degrees F. Spray a 9- or 10-inch tube or Bundt pan
generously with cooking spray and dust with breadcrumbs. Shake out excess
crumbs and set aside.

Glaze: Melt butter in small saucepan. Add sugar and corn syrup. Heat and
stir until mixture boils. Remove from heat. Stir in coconut, cashews,
almonds and almond and vanilla extracts. Spread in bottom of prepared pan.
Set aside.

Cake: Sift flour and baking powder together into medium bowl; set aside.

In mixer bowl, beat butter and sugar together until light. Add eggs, one at
a time, beating well and scraping bowl after each addition. Beat in vanilla
and almond extracts. Add dry ingredients alternately with milk. Mix well.

Spread evenly over topping in prepared pan. Bake for 50 to 55 minutes or
until a wooden pick inserted in center comes out clean.

Remove from oven and cool in the pan about 10 minutes. Invert onto wire rack
; remove pan and cool completely.

http://www.food.com/recipe/the-best-louisiana-crunch-cake-ever-443401

Ingredients:
Serves: 8-10
Yield:
1 1.0 1.0Servings Size
Cake
Update

Cake
Units: US | Metric
3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut
Directions:
11. Preheat oven to 350 Degrees Fahrenheit.22. Sift together cake flour, salt, baking powder and soda. Set aside.33. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).44. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.55. Mix in sour cream and vanilla extract.66. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!77. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.88. Bake for about 50 minuets to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minuets or so, if it comes out crumbly, you over baked the cake).99. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).1010. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

Read more: http://www.food.com/recipe/the-best-louisiana-crunch-cake-ever-443401#ixzz1w8TFnAjO