Ingredients
- Ingredients
- Praline Cream Cheese Filling:
- oz Philadelphia Cream Cheese
- ½ cup butter
- cups powdered sugar
- teaspoons vanilla flavor
- ¼ cup finely chopped pecans You may add more or less if you’d like
- Praline Topping:
- /2 cup evaporated milk
- cups Sugar
- stick butter 1/2 cup
- teaspoon vanilla flavor
- 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 of evaporated milk to thin. about 2 Tbsp. at a time
- Let cool about five minutes before frosting cake. Assemble Cake: Do not allow to cool too long as it will thicken. Frosting should be somewhat warm.
- 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.
- Enjoy !!!!
Method
- Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray. I know I say this all the time but it bears repeating for the new cooks out there, I love Baker’s Joy Spray.