- 1 (18.25 ounce) package white cake mix
- 3 eggs
- 1 cup coffee flavored liqueur
- 1/2 cup vegetable oil
- 1 cup butter
- 1 cup packed brown sugar
- 1 1/2 cups chopped pecans
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 1/2 cups milk
- 8 ounces cream cheese
- 1 (12 ounce) container frozen whipped topping, thawed
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.
- Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for approximately 25 minutes (may vary). Done when cake springs back to the touch or toothpick inserted in center comes out clean. Set aside on cooling rack.
- 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. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake. Cool cake in refrigerator.
- To make frosting: combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed. Spread on cake. Ready to serve!
03/02/2017
recipepes.com
pralines, coffee and cream cake, recipe
PT15M
PT1H
5
455 calories
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