Shelly's Recipe

PRALINE, COFFEE AND CREAM CAKE

Category: Cakes

1 box 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 (3.4 oz) pkg instant vanilla pudding mix
1 1/2 cups milk
8 oz pkg cream cheese, softened
12 oz container frozen whipped topping, thawed

Preheat oven to 350. Lightly grease and flour 13x9 inch baking dish. Combine first 4 ingredients in large bowl. Beat at medium speed for about 2 minutes. Pour into prepared pan. Bake for 25 minutes or until cake springs back when touched. Cook on a wire rack.

Meanwhile, combine butter and brown sugar in a medium saucepan. Heat; stirring constantly, over medium heat. Boil, stirring constantly for 2 minutes. Add pecans and remove from heat. Stir mixture and immediately pour over cake. Cook cake in refrigerator. Combine pudding mix, milk, cream cheese, and whipped topping; beat at medium speed until thickened. Spread over cake.