Pralines, Coffee and Cream Cake

Ingredients

• 1 (18.25 ounce) box white cake mix*
• 3 eggs
• 1 cup coffee-flavored liqueur (Kahlua)
• 1/2 cup vegetable oil
• 1 cup butter
• 1 cup brown sugar, firmly packed
• 1 1/2 cups chopped pecans
• 1 (3.4 ounce) box instant vanilla pudding mix
• 1 1/2 cups milk
• 8 ounces cream cheese
• 12 ounces non-dairy whipped topping

Instructions

1. Heat oven to 350 degrees F (175 degrees C). Lightly grease and flour** a 9 x 13-inch pan.
2. Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes.
3. Pour into prepared pan.
4. Bake for approximately 25 minutes (may vary). Done when cake springs back to the touch or a wooden pick inserted in center comes out clean.
5. Set aside on cooling rack.
6. To make pralines, combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly.
7. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake.
8. Cool cake in refrigerator.
9. To make frosting, combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed.
10. Spread on cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!