Today we’ll make a combination between pecans and praline in the same cake.

FOR THE PRALINE CREAM CHEESE FILLING :

1 Philadelphia cream cheese.

4 cups powdered sugar.

half cup butter.

4 tablespoons chopped pecans.

1 tablespoon pure vanilla extract.

FOR PRALINE TOPPING :

1 cup and half evaporated milk.

2 cups granulated sugar.

1 teaspoon vanilla extract.

1/2 cup softened butter.

1 cup and half of the pecan pieces.

INSTRUCTIONS :

STEP 1: Blend cream cheese and buttermilk until smooth using an electric hand-mixer.

STEP 2: Add vanilla extract and powdered sugar, beat for 4 minutes until well blended.

STEP 3: Add pecans, stir and allow to slightly chill before frosting cake.

STEP 4: Melt butter evaporated milk, and sugar in a medium saucepan. Stir to thoroughly combine.

STEP 5: Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.

STEP 6: Add 1 teaspoon of pure vanilla extract and stir until combined.

STEP 7: Remove from heat and pour one and a half cups of pecan pieces into the mixture and stir mixing completely.

STEP 8: Use your favorite yellow cake recipe to make three layers, spread your desired amount of praline cream cheese frosting onto the first layer, then add the second layer and spread the second layer of frosting, and now top with a third cake layer.

STEP 9: Let the cake chill in the refrigerator for 30 minutes. Then frost sides and the top and return it to the refrigerator for 2 more hours.

SERVE AND ENJOY !!!