- Praline Cream
- Sour Cream Cake Layers (using 8-inch round cakepans)
- 2 cups chopped pecans, toasted
- Garnish: Sugared Pecan Halves
How to Make It
Spread about 2/3 cup Praline Cream evenly between each cake layer and about 1 cup on top of cake. Spread a thin coat of Praline Cream (about 1 cup) on sides of cake. Press pecans into sides of cake. Garnish, if desired. Cover with plastic wrap; chill until ready to serve, or freeze, if desired.