.Yield make 12 servings ingredients:
cake 2 1/2 cups cake flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup 2 ( sticks ) unsalted butter room temperature 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 1 cup whole milk 1 1/2 cups chopped pecans syrup 3 tablespoons water 3 tablespoons sugar 1 tablespoon bourbon vanilla cream cheese frosting preparation.
For cake position rack incenter of oven and preheat to 350` f butter two 9-inch diameter cake pans with -inch high sides. Line bottom of pans with waxed paper, butter paper. Whisk flour, baking powder and salt in medium bowl to blend . Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time beating until well blended after each addition. Mix in vanilla beat in dry ingredients in 3 additions alternately with milk in 2 additional beginning and ending with dry ingredients Stir in chopped pecans divided batter between pans. Bake cakes until tested inserted into center comes out clean and cakes begin to pull away from sides of pans about 35 minutes Cool cakes in pans on racks 10 minutes if necessary run small knife around pan sides to loosen cakes Turn cakes out onto racks, peel off waxed paper.
Cool cakes completely ( Can be prepared 1 day ahead wrap in foil and store at room temperature ) For syrup tir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer Remove from heat . Stir in bourbon . Cool using 9 -inch diameter tart pan bottom as laid transfer 1 cake layer flat side up to platter. Brush some of syrup over top of cake. Spread 1 cup cream cheese frosting over top. Top with second cake layer flat side up brush top and sides of cake with remaining syrup. Spread remaining g frosting over top and sides of cake . Arrange pecan praline topping all over top of cake mounding slightly in center. ( Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
