Reviewed: Sep. 18, 2011

Very unique cake. It is really rich, and like some of the others said, it's definitely a 'grown-up' cake. I made it for a birthday, so to make it prettier I made two 8 x 8 cakes, put the pralines on top, then put icing in the middle and on the sides. I also reserved some icing to use as a border, melted some butter and a square of bakers chocolate and added that to the reserved icing. I put the border around the praline top, and at the bottom. The whole thing was absolutely delicious, and it looked great that way, too.

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Reviewer:

TheGoddessGiGi

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 19, 2010

I made this cake for my church group, but I was disappointed. I really expected something amazing and this just wasn't. It was good, but not spectacular. There was way too much praline topping and too much frosting which annoyed me because I hate wasting food! I also was not that impressed with the frosting... not much flavor there. I just expected to be really "wowed" with this recipe after reading the reviews... and it was just okay.

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Reviewer:

KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

Reviewed: Jan. 24, 2010

Great Cake! If I could, I would give it 10 stars. Needed a quick dessert for a Red Hat Party, everyone loved it. Use 1 cup instant Espresso coffee and added 2 tsp. Brandy extract to cake. For topping, used Fat-free White Chocolate pudding instead of Vanilla pudding. I had many requests for recipe. Thank you for this recipe.

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Reviewer:

Judy R

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Renton, Washington, USA

Reviewed: Nov. 9, 2009

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

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Reviewer:

iloveafarmer

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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Reviewer:

JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

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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Reviewer:

LindaMock

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 18, 2009

great recipe; always a hit!

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Reviewer:

babysuns

Cooking Level: Intermediate

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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Reviewer:

Smj1122

Cooking Level: Intermediate

Living In: Strasburg, Virginia, USA

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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