Prepare Praline Frosting and spoon immediately over cake.

1 cup chopped pecans
1 cup butter, softened
1(8-oz.) packaged cream cheese, softened
1(16-oz.)package dark brown sugar
4 large eggs
21/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-oz.) container sour cream
2 teaspoons vanilla extract

1 cup chopped pecans 1 cup butter, softened 1 (8-oz.) packaged cream cheese, softened 1 (16-oz.)package dark brown sugar 4 large eggs 21/2 cup s all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 (8-oz.) container sour cream 2 teaspoons vanilla extract

1. Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350 for 5-7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325.
2. Beat butter and cream cheese at medium speed with mixwe until creamy. Gradually add brown sugar, beating until well blended. Add eggs, beating just until blended after each addition.
3. Sift together 21/2 cups flour and next ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla.Spoon batter into a greased and floured 12-cup Bundt pan. Bake at 325 for 1 hour and 15 minutws, or until wooden toothpick comes out clean. Cool on wire rack 15 mins; remove from pan & cool completely.