I've made this cake 1/2 dozen times over the last 5 years and after some trial and error with the topping what I now do is after I get the brown sugar/butter/whipping cream/praline topping in the cake pan, I put the two cake pans in the freezer for 15 minutes. That way when the cake batter is added to the pans, the topping does not push to the sides of the cake pans. Works really well. As for other notes about the cake sticking in the pan after baking, I found that you really have to be diligent about getting the cakes out of the pans within that first 5 minutes. In one instance when I waited too long, I simply put the cake back into the warm oven for 3 minutes to "soften" up the topping. This cake is really terrific and is not one of those that you should worry about counting calories. Just simply enjoy it, then go for a long walk afterwards.

Reviewed On: Jan. 31, 2009