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