Heavenly Praline Cake

• 1 large egg white
• 4 cups pecan halves
• 1/3 cup sugar
• 1/3 cup packed dark brown sugar
• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups packed dark brown sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup chopped pecans, toasted
• 1 cup packed dark brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract

1. Preheat oven to 325u0b0. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat.
2. Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container.
3. Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans.
4. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325u0b0 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
5. In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.

egg white, pecan halves, sugar, brown sugar, butter, cream cheese, brown sugar, eggs, vanilla, flour, baking powder, baking soda, salt, sour cream, pecans, brown sugar, butter, milk, sugar, vanilla

Taken from www.tasteofhome.com/recipes/heavenly-praline-cake/ (may not work)