"This is a great cake for parties, gatherings, etc. I always get numerous requests for the recipe. Easy to make!" — MLDMO
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1 (18.25 ounce) package
white cake mix
coffee flavored liqueur
packed brown sugar
1 1/2 cups
1 (3.5 ounce) package
instant vanilla pudding mix
1 1/2 cups
1 (12 ounce) container
frozen whipped topping, thawed
I can't remember a cake I've made that was such a hit! Everyone asks for the recipe when I make it. No one can guess what's in it. I wouldn't serve it to non-drinkers though. Be sure and cool the cake completely before frosting it. One time I made this, I followed the instructions on the cake box (called for egg whites instead of whole eggs, and 2 Tbl. oil instead of 1/2 cup). I wished I hadn't done that - the texture just wasn't right. I have found that 1 cup of milk is better than 1 1/2 cup - otherwise, the frosting is a bit too runny. Note that 1 1/2 cups pecans is a 6 oz. package. Thanks so much for the recipe!!
The only part of this recipe I used was the cake itself.I think 1 cup of coffee liquor was way to much and it tasted strange and kind of nasty. But maybe if I had also used the toppings and frosting it wouldn't have been bad. I used my own frosting. It just tasted strange to me though. (My frosting was good, the cake's flavor was strange)
What a super cake! I used a butter pecan cake mix and substituted a cup of strong coffee for the coffe liquor (since the last cake I made that called for a cup of it tasted of nothing but booze) and the cake turned out great. The praline layer was positively delicious, and the frosting? Y-U-M! I got so many compliments on the frosting itself as well as the cake when I brought it into work. The whole thing was just rich and delicious and great.
This is a fabulous cake - outstanding! Very impressive and gourmet tasting! I made it for a gathering, and everyone profusely praised it and wanted the recipe. Absolutely the best, and easy too! Not inexpensive, though, since Kahlua and 1 1/2 cups pecans aren't cheap, but I must say this cake is worth every penny! Thanks for sharing the recipe!!My only suggestion would be to downsize the Cool-Whip from 12 oz. to 8 oz. size. There was so much frosting that I discarded some of it. I also think by downsizing the Cool-Whip that the flavor of the vanilla pudding would show through a little more and enhance the frosting. I highly recommend this cake!
I've made this recipe 4 times now and everyone flips over it. One thing you may want to consider: rather than spreading the frosting on the cake I split it evenly with sewing thread forming a top and bottom layer and spread the frosting in between, pouring the pralines directly onto the cake (otherwise the pralines melt the frosting!). When I serve it I put a small dolop of frosting on the side as well. This makes a much cleaner presentation. Make this cake. You will not be disappointed!
This is WONDERFUL!! I used caramel liquer instead of coffee.....awesome! I used this for gift giving to our employees! I just used two 8x8 cake pans & split the pecan mix and then the topping in half. This worked out very well! Thanks for helping my gift giving!!!
I made this cake with chocolate cake mix and Irish cream. The cake was delicious. The pecan topping, however, tasted grainy. I substituted 1 1/2 cups white sugar melted and caramelized, added the pecans and a pinch of baking soda, then poured the hot mixture over the cake. The topping was to die for and so easy. I used it to frost another cake (a friend used it on her carrot cake and got rave reviews). Thanks for this recipe.
I made this for Bosses' Day and took it in. It was a huge hit by everyone who tasted it. Several people have already asked me for the recipe. I changed it a bit by using an 8 oz. container of Creamy Cool Whip and added a tablespoon or two of Kaluah to the icing which cut the sweetness a bit. It was perfect and I am now going to make it again for Thanksgiving for my family gathering. Whoever dreamed up this one gets a big A+ from me.
* Percent Daily Values are based on a 2,000 calorie diet.
Pralines, Coffee and Cream Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 328
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