Reviewed: Nov. 9, 2009

Everyone loved this when I took it to potluck dessert, and have had repeat requests.

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Reviewed: Mar. 16, 2009

This was very good. I made it and we ate it the first time a day later. It tasted good but 2 days after I made it we all thought it was the best the 2nd day. I don't know if the flavors went through it better but much better the 2nd full day after I made this. I made a 2 layer cake. I put part of the brown sugar mixture between the 2 layers. I wish I would have put the whipped crem mixture also between the 2nd layer because it makes plenty even with cutting the whipped cream down to 8 oz. like many suggested. Will prob. make again. Very rich. I used a homemade Kahula and tasted great with that. Not to overpowering at all.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 12, 2009

I took this to a mardi gras dinner - it was really the hit of the party! You may want to try to use a deeper 13x9 pan, as the top layer/frosting makes the cake quite high. Putting a lid on most rectangular cake savers will end up smashing down the frosting. Won't look as nice, but will still taste fine.

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elsa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 3, 2009

I think of this as a cake for grown-ups. Its flavors are a bit sophisticated and complex. Always a hit - people remember it.

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LindaMock

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 18, 2009

great recipe; always a hit!

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babysuns

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

Very tasty cake. I too used the butter pecan cake mix & added a little bit of instant coffee to the batter. My only negative comment is that the frosting was not really thick/stiff enough to frost the entire cake but it worked well in between the layers. I ended up with extra pecan stuff and frosted the sides with it and the top with the frosting and piped plain whipped cream on it.

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Smj1122

Cooking Level: Intermediate

Living In: Strasburg, Virginia, USA

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Reviewed: Oct. 27, 2008

Soooo good. Didn't add the liquor since some people at work don't like that flavor. Delicious without it. Next time I'll add it and see which way is better.

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newmamavimos

Cooking Level: Beginning

Living In: Bronx, New York, USA

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Reviewed: Aug. 24, 2008

Very good recipe, esp for those who don't like chocolate, Kahlua is a bit overpowering though. Make sure you let the cream cheese come to room temp so the frosting will be smooth.

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ALISHA318

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Reviewed: Aug. 3, 2008

What's not to love about these ingredients? So I was totally shocked when I took the first bite of this cake, which I made for my husband's 35th birthday, and cringed all over. It is waaayyyy too sweet, something that hardly ever comes out of my mouth, and tastes very artificial and just not good at all. I followed the directions as stated, and don't even know what I could change to make this recipe work. Only reason for the 2 star rating instead of 1 star is because the praline topping part of it is usable maybe on some cinnamon rolls or something. Husband and children did not like it either. I felt bad for my husband as he was looking forward to trying this recipe as much as I was. Ick.

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love2cook

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

I made this several years ago during the holidays and it was devoured. Now it is a requested fave. It does need to be refridgerated b/c of the icing.

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toasterstruble

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Reviewed: Jul. 21, 2008

This is a delicious cake, and the praline mixture puts it over the top in terms of taste. Really yummy. Note that the photo shows a two-layer cake with icing on the side of the cake. The directions call for a 9x13 pan. I used the 9x13 pan and put icing over the top of the praline mixture. I also used 1 cup of cooled coffee left from breakfast instead of the coffee liqueur.

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Bernie

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Reviewed: May 22, 2008

Oh my! This was one of the best cakes I have ever had! I used a cup of strong instant coffee instead of the liquer and used about 1/3 the amount of pecans (just because they are expensive) and an 8 oz container of cool whip instead of 12. It turned out perfect!! Definitely recommend this to anyone looking to indulge!

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Giraffecat

Cooking Level: Expert

Home Town: Youngsville, Pennsylvania, USA

Living In: Clarion, Pennsylvania, USA

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Reviewed: Jan. 29, 2008

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)

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Mrs.Bradshaw

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Jan. 24, 2008

I think that you should know that the icing along is worth five stars!

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TAthib

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Reviewed: Oct. 30, 2007

Excellent! Husband, sister-in-law, and I loved it. It is rich, very filling, and yummy. Sister-in-law suggests less kahlua, will try 3/4 cup next time. Maybe will try adding nutmeg. Overall, 5 star recipie

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LKP

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2007

Great recipe! My family couldn't stop eating it. Thanks for adding it.

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Stevens5

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Reviewed: Jul. 22, 2007

This recipe is delicious. The pralines got rock hard quicker than i thought, and for some reason my cake didn't hold up. Too many eggs? Next time, should I make the cake as directed by the white cake mix box instead? I don't know where I messed up there. But all in all, it was very tasty.

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princy00

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Reviewed: Jul. 18, 2007

I used coffee instead.. and thought it needed a little more coffee flavoring. And waay too much icing! But a great cake!

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Carshlyn

Cooking Level: Intermediate

Home Town: Show Low, Arizona, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: May 1, 2007

This recipe was excellent, but I preferred some modifications. First of all, I don't think the second time around I would use the icing--the praline topping was enough and I found the icing to be a little salty (perhaps b/c of the cream cheese?)--not worth it. I made a regualar dream whip cake since I wasn't sure if my guests (in-laws) would like coffee flavored cake. The praline mixture was great, but a little to thick on my 9" round cake. Next time, I will just ice the whole cake with the pralines. Another reason for this is that the praline topping gets very hard when refrigerated, but the icing needs to be refrigerated because of the dairy products. Just my thoughts...still a great recipe.

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