Recipe for cooking pralines, coffee and cream cake

Breakfast Recipes :: Coffeecakes

Pralines, Coffee and Cream Cake

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

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9 x13-in. pan.

Combine cake mix, eggs, coffee liqueur and oil in lrg. bowl and mix on med. speed for approximately 2 mins.. Pour into greased pan.

Bake for approximately 25 mins. (may vary). Done when cake springs back to the touch or a wooden pick inserted in center comes out clean. Set aside on cooling rack.

To make pralines, combine butter and brown sugar in sm. saucepan. Heat on med. to med. high, stirring constantly. Bring to boil for 2 mins., 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.