Ingredients
FOR THE PRALINE CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese
4 cups powdered sugar
½ cup butter
4 tablespoons chopped pecans
1 tablespoon pure vanilla extract
FOR THE PRALINE TOPPING:
1 ½ cups evaporated milk
2 cups granulated sugar
1 teaspoon vanilla extract
½ cup softened butter
1 ½ cups pecan pieces
Directions
Combine cream cheese and butter in a medium bowl and beat with an electric hand mixer until smooth.
Add the vanilla extract and powdered sugar, and beat for 4 minutes until well combined.
Add the pecans, stir, and let cool slightly before frosting the cake.
Melt the butter, evaporated milk, and sugar in a medium saucepan. Stir to combine completely.
Bring the mixture to a slow boil, then reduce the heat to medium-low. Cook for about 15 minutes without stirring.
Add 1 teaspoon of pure vanilla extract and stir until combined.
Remove from the heat and pour 1 ½ cups of pecan pieces into the mixture and stir thoroughly.
Use your favorite yellow cake recipe to make three layers. Spread your desired amount of praline cream cheese frosting on the first layer, then add the second layer and spread the frosting on the second layer, and top with the third cake layer.
Let the cake cool in the refrigerator for 30 minutes. Then frost the sides and top and return it to the refrigerator for another 2 hours.