*Ingredients :

+PralineCreamCheese Fill:
° 1 8 ounces Philadelphia cream cheese
° Half a cup of butter
° 4 cups powdered sugar
° 2 teaspoons vanilla flavor
° ¼ c finely chop pecans 
Praline top:
° 1 1/2 c evaporated milk
° 2 cups of sugar
° 1 stick of butter (12 cups)
° 1 teaspoon vanilla flavor
° 1 1/2 cups chopped pecans

* Directions : 

  Additional package of evaporated milk to soften, if necessary, cream cheese praline filling:
With mixer, mix cream cheese and butter until smooth.
Gradually add the powdered sugar cups, beating on low speed, until blended, then add the vanilla flavor.
Stir in pecans. Let it cool before decorate cake.
Praline topping:
Melt butter, sugar and evaporated milk on a stovetop in a saucepan over medium heat. Stir the mixture well.
Bring to simmer, & reduce heat to low. Let it cook about 15 min without stir.
After 15 min, stir, scrap bottom & sides to mix begins to thicken.
Cook, stirring, making sure the mixture does not burn, for about 10 minutes then add the vanilla and stir until combined.
Remove from heat.
Pour ½ c of pecan chunks to the blend and stir to blend . If mixture becomes too thick, pour in a small amount (about 2 tablespoons at a time) of evaporated milk until fluffy.Let cool for 5 min before decorating the cake.) 

Assemble cake:
Employ your favourite yellow cake recipe to making 3 9-inch layer. This must be done before make the frost.
When cake has cooled, flip one layer onto a 10-inch round cake board, spreading as much as you want cream cheese onto the first layer.Let the icing dry a little, then add the second layer, spreading the desired amount of praline cream.
After second layer icing dries  little, apply thiird layer of cake.)
Permit cake cool in fridge for at least thirty min before freeze.
Glaze sides of cooled & cooled cake first, & top.