Recipe for Praline Cream Cake

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Yield:

Ingredients:

Amount	Ingredient
	Praline Cream (see recipe)
	Sour Cream Cake Layers (see recipe, using 8-inch round cakepans)
2 cup	chopped pecans toasted
	----------------- GARNISH ----------------

Instructions:

Instructions: 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.

This recipe yields 1 (4-layer) cake.

Yield: 1 cake

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