Pecan Praline Cake

Directions

1. 1
   Position rack in center of oven and preheat to 350F.
2. 2
   Butter two 9-inch-diameter cake pans with 2-inch-high sides.
3. 3
   Line bottoms of pans with waxed paper; butter paper.
4. 4
   Whisk flour, baking powder and salt in medium bowl to blend.
5. 5
   Using electric mixer, beat butter and sugar in large bowl until fluffy.
6. 6
   Add eggs 1 at a time, beating until well blended after each addition.
7. 7
   Mix in vanilla.
8. 8
   Beat in dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients.
9. 9
   Stir in chopped pecans.
10. 10
    Divide batter between pans.
11. 11
    Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 35 minutes.
12. 12
    Cool cakes in pans on racks 10 minutes.
13. 13
    If necessary, run small knife around pan sides to loosen cakes.
14. 14
    Turn cakes out onto racks; peel off waxed paper.
15. 15
    Cool cakes completely.
16. 16
    (Can be prepared 1 day ahead.
17. 17
    Wrap in foil and store at room temperature.)
18. 18
    Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer.
19. 19
    Remove from heat.
20. 20
    Stir in bourbon.
21. 21
    Cool.
22. 22
    Using 9-inch-diameter tart pan bottom as aid, transfer 1 cake layer, flat side up, to platter.
23. 23
    Brush some of syrup over top of cake.
24. 24
    Spread 1 cup cream cheese frosting over top.
25. 25
    Top with second cake layer, flat side up.
26. 26
    Brush top and sides of cake with remaining syrup.
27. 27
    Spread remaining frosting over top and sides of cake.
28. 28
    Arrange Pecan Praline Topping all over top of cake, mounding slightly in center.
29. 29
    (Can be made 1 day ahead.
30. 30
    Cover with cake dome and refrigerate.
31. 31
    Let stand at room temperature 1 hour before serving.)