Instructions:
Praline Cream Cheese Filling:
Blend the softened cream cheese and butter in a bowl using an electric hand mixer until the mixture is smooth.
Add the vanilla extract and powdered sugar, and beat for about 4 minutes until it is well blended and fluffy.
Fold in the chopped pecans.
Let the filling slightly chill in the refrigerator before frosting the cake.
Praline Topping:
In a medium saucepan, melt the butter, evaporated milk, and sugar together. Stir well to combine.
Bring the mixture to a slow boil, then reduce the heat to medium-low and let it cook for about 15 minutes without stirring.
After 15 minutes, add 1 teaspoon of vanilla extract and stir until combined.
Remove the saucepan from the heat and stir in the pecan pieces until they are evenly mixed.
Cake Assembly:
Bake your yellow cake into three layers according to your favorite recipe and let them cool completely.
Spread a generous amount of praline cream cheese frosting on the first layer of cake.
Place the second cake layer on top and spread more frosting on it.
Add the third cake layer on top and lightly frost the entire cake with the remaining frosting.
Chill the cake in the refrigerator for 30 minutes.
After chilling, frost the sides and top of the cake with the praline topping.
Return the cake to the refrigerator for at least 2 hours to allow the frosting to set.
Serve and enjoy this rich, delicious cake!
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