1 (18.25 ounce) package white cake mix
1 (16 ounce) container sour cream
1 (3.4 ounce) package vanilla instant
pudding & pie filling
½ cup + 2 tablespoons coffee flavored
liqueur, divided
1/3 cup vegetable oil
3 large eggs
1 cup butter
1 cup firmly packed light brown sugar
1 (6 ounce) package chopped pecans
1 (8 ounce) container frozen whipped
topping, thawed
1 (8 ounce) package cream cheese, softened
½ cup caramel ice cream topping
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| Honestly I like Kahlua even more for cooking than I do for drinking. |
In large mixing bowl combine cake mix, sour cream,
pudding mix, ½ cup liqueur, oil and eggs. Using an electric mixer on medium
speed, beat 2 minutes. Transfer to a greased 13x9-inch baking pan.
Bake in a preheated 350F oven 50-55 minutes or until
toothpick inserted in center comes out clean. Remove from oven; set aside.
In medium saucepan over medium heat, combine butter and brown sugar; bring to a boil, stirring constantly. Stir in pecans; pour over cake.
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| This is gonna be SO good, y'all. |
Refrigerate several hours or until completely cooled.
In medium bowl, combine whipped topping, cream cheese, caramel topping and remaining 2 tablespoons liqueur; using an electric mixer on medium speed, mix until well combined. Spread over cake.
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| Let's take a minute to appreciate that solid praline layer before it gets covered up with frosting. |
Drizzle with
additional caramel topping, if desired.
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| Eating it outside in the sunshine made it taste even better! |
My Rating: 4/5 "There's so much great stuff going on with this cake. Each of the layers is good on its own, but the combination of the three is pretty magical. Now it's a titch rich (and I say that as someone who usually doesn't have much of a threshold for 'rich') but eat it in small doses and it's so nice!"
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