Pralines, Coffee and Cream Cake Popular Recipes

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Pralines, Coffee and Cream Cake

"This is a outstanding cake for events, gatherings, and so on. I constantly get severa requests for the recipe. Easy to make!"

Ingredients :

1 (18.25 ounce) bundle white cake mix
three eggs
1 cup espresso flavored liqueur
1/2 cup vegetable oil
1 cup butter
1 cup packed brown sugar
1 1/2 cups chopped pecans
1 (3.Five ounce) bundle instantaneous vanilla pudding mix
1 1/2 cups milk
8 oz cream cheese
1 (12 ounce) box frozen whipped topping, thawed

Instructions :

Prep : 30M	Cook : 18M	Ready in : 1H

Preheat oven to 350 ranges F (175 levels C). Lightly grease and flour one 9x13 inch pan.
Combine cake blend, eggs, espresso liqueur and oil in big bowl and mix on medium velocity for approximately 2 minutes. Pour into organized pan.
Bake at 350 levels F (one hundred seventy five degrees C) for approximately 25 mins (might also vary). Done while cake springs lower back to touch or toothpick inserted in center comes out clean. Set aside on cooling rack.
To make pralines: integrate butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 mins, again stirring constantly. Pour in pecans and put off from warmth. Stir, then right now pour pralines over cake. Cool cake in refrigerator.
To make frosting: integrate pudding blend, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer till well combined. Spread on cake. Ready to serve!

Notes :

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