Pecan-Praline-Cake


*ingredients:

+Praline Cream Cheese Filling:
°1 eight oz. Philadelphia cream cheese
°Half a cup of butter
°four cups powdered sugar
°2 teaspoons vanilla flavor
°¼ cup finely chop pecans 
+Praline top:
°1 half c evaporated-milk
°2 c sugar
°1 stick butter (12 cups)
°1 tsp vanilla flavor
°1 half c chop pecans

* Methods  :

 Additional pack of evaporated milk to soften, if necessary, cream cheese praline filling:
Using a mixer, Mix cream cheese and butter till smooth.
Gradually adding the powdered sugar cups, beating on low speed, till blended, then adding the vanilla flavor.
Stir in pecans. Letting it cool slight before decorate cake.
Praline topping:
On a stovetop, melt butter, sugar, and evaporated milk in a saucepan over medium heat. Stir the combination well.
Bring to simmer, & reduce heat to medium/low. Letting it cook for 16 min with out stir.
After 15 mins, stir, scraping bottom and sides till combination starts to thicken.
Cook, stirring, ensuring the combination does now no longer burn, for approximately 10 mins then adding the vanilla and stir till combined.
Remove from warmth.
Pour ½ c of pecan chunks to combination, & stir to combine. If combination will become too thick, pour in a small quantity (approximately 2 tablespoons at a time) of evaporated milk till fluffy.
Let it cool for approximately 5 mins earlier than readorning the cake. Assemble the cake:
Use your favored yellow cake recipe to make 3 9-inch layers. This ought to be accomplished earlier than making the frosting.
When cake has cooled, turn one layer onto a 10-inch round cake board, spreading as a great deal as you need cream cheese onto the primary layer.
Let the frosting dry a little, then adding second one layer, spreading with the preferred quantity of praline cream.
After the second one layer of icing dries a little, apply a 3 layer of cake. 
Let the cake cool in refrigerator for as a minimum thirty mins before decorate.
Make the cooled and cooled cake side first, then the top.

Enjoy !!!!