INGREDIENTS

Praline Cream Cheese Filling:
1 8oz Philadelphia Cream Cheese
½ cup butter
4 cups powdered sugar
2 teaspoons vanilla flavor
¼ cup finely chopped pecans (You may add more or less if you’d like)

Praline Topping:
1 1/2 cup evaporated milk
2 cups Sugar
1 stick butter (1/2 cup)
1 teaspoon vanilla flavor
1 ½ cups of pecan pieces

Extra can of evaporated milk to thin, if needed

Praline Cream Cheese Filling:

• • • With mixer, blend cream cheese and butter until smooth.
    • Gradually add in cups of powdered sugar beating at low speed until blended, then add vanilla flavor.
    • Stir in pecans. Allow to slightly chill before frosting cake.

Praline Topping:

• • • On a stovetop melt butter, sugar and evaporated milk in sauce pan on medium heat. Stir to thoroughly combine.
    • Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.
    • After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken.
    • Cook while stirring, making sure mixture does not scorch, for about 10 minutes then add vanilla, stir until combined.
    • Remove from heat.
    • Pour one and a half cups of pecan pieces into mixture and stir mixing completely. If mixture gets too thick, pour a small amount (about 2 Tbsp. at a time) of evaporated milk to thin.
    • Let cool about five minutes before frosting cake. (Do not allow to cool too long as it will thicken. Frosting should be somewhat warm.)

Assemble Cake:

• • • Use your favorite yellow cake recipe to make three 9-inch layers. This should be done in advance of making praline frosting.
    • When the cake has cooled, flip one layer over onto a 10-inch round cake board, spread your desired amount of praline cream cheese frosting onto first layer.
    • Allow the icing to dry a bit, then add second layer, spread with your desired amount of praline cream cheese frosting.
    • After second layer of icing has dried a bit, top with third cake layer. (You will have cream cheese frosting left over.)
    • Allow cake to chill in the refrigerator for at least thirty minutes before frosting.
    • Frost sides of cooled, refrigerated cake first, then frost the top.