& Cream Cake
1 (18.25 ounce) box
white cake mix
1 cup coffee flavored liqueur
1/2 cup vegetable oil
1 cup butter
1 cup brown sugar
1-1 1/2 cups chopped pecans
1 package (3.4 ounces) instant vanilla pudding mix
1 1/2 cups milk
8 ounces cream cheese
12 ounces non-dairy whipped topping
1 Preheat oven to
350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.
2 Combine cake mix,
eggs, coffee liqueur and oil in large bowl and mix on medium speed for
approximately 2 minutes. Pour into prepared pan.
3 Bake at 350
degrees F (175 degrees C) for approximately 25 minutes (may vary). Done
when cake springs back to the touch or toothpick inserted in center comes
out clean. Set aside on cooling rack.
4 To make pralines:
combine butter and brown sugar in small saucepan. Heat on medium to medium
high, stirring constantly. Bring to boil for 2 minutes, again stirring
constantly. Pour in pecans and remove from heat. Stir, then immediately
pour pralines over cake. Cool cake in refrigerator.
5 To make frosting:
combine pudding mix, milk, cream cheese, and nondairy whipped topping, and
beat with electric mixer until well mixed. Spread on cake. Ready to serve!
Makes 9 x13 inch