This cake was a little time consuming but oh so very, very good.
You start off by making the Praline which was very simple to make 4 ingrediants and then you pour it in a pan and let it cool while you work on the cake part of things. After that is done you have to carefully spoon the batter over the brown sugar mixture (or Praline). and then bake it for the normal cake time 30-35 min. or until toothpick near center comes out clean. let it cool in pan for 5 min. and then remove from the pan to let it cool completely. The picture to the left shows the first two steps being done. Can't you smell it already, oh that looks so good. Just bloging about it makes me want to make another right now. OK must use control.
Step three: The topping was very light tasting and added to the cakes flavor. It wasn't very hard to make either. Heavy whipping cream, confectioners' sugar and vanilla extract and a few chopped pecans.
After everything is all cooled off you frost it and put the one layer on top of the other and hope it doesn't fall. haha! It is a very tall cake once you are done. My cake holder could bearly close on top of it. I actually squished just a little of the topping, but not too bad.
The only thing I would do different the next time around would be to double the praline topping. It was so good. My husband and I both would have liked more of it.
I think this cake is my favorite so far and I can't wait to try the new modifaction next time. I'm also thinking that even though this is pumpkin and tends to be a winter/fall thing I will be making this one again no matter what time of year it is. Yummy.
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