Ingredients

• 1 box, white cake mix
• 1 cup water
• 1/3 cup cooking oil
• 3 fresh eggs
• 3/4 cup coarsley chopped pecans
• 1/4 cup frozen pink lemonade concentrate
• 4 drops, red food color
• 8 ounces Philadelphia cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups confectioners powdered sugar
• 3 drops, red food color for frosting
• 27 unbroken pecans
• 1/4 cup granulated sugar
• 1/4 cup light corn syrup
• 2 tablespoons melted butter, for Pink Pralines
• 2 tablespoons evaporated milk
• 2 tablespoons frozen pink lemonade concentrate
• 4 drops red food color, for Pink Pralines
• 2 cups white premium baking chips
• 1/4 cup unsalted butter
• 1/4 cup heavy cream

Directions

1. Preheat oven to 350'
2. Spray a 17"x12" Jelly roll pan with no-stick cooking spray.
3. Prepare cake mix according to package directions. Stir in chopped pecans, lemonade and food color.
4. Bake 15-17 minutes. Remove from oven and let cool in pan.
5. Meanwhile prepare frosting. In food processor, process softened cream cheese and butter until well combined. Add confectioners sugar, pulse until incorporated. You may need to scrape the sides. Add lemonade and food color with a spatula, pushing into mixture. Pulse until combined.
6. Remove from processor with spatula and place into small mixing bow, cover and set aside.
7. To make Pink Pralines; In small mixing bowl combine sugar, corn syrup, melted butter, evaporated milk, lemonade and food color. Mix will. Stir in pecans and gently stir until well coated.
8. Cover a baking tray with a sheet of foil. With a spoon place pecans on tray about 2 inches apart. Scrape bowl and dab tops of each pecan with remaining sugar mixture.
9. Place in oven for 10 minutes, remove and use a spoon to move sugars back to each pecan and drizzle each top. Return to oven and cook an additional 5 minutes.
10. Remove and let cool on foil. Remove by gently crumbling foil, paying attention to shapes you break around each pecan. Your goal is to get 1/2" jagged edges on each pecan. Set aside.
11. Cut cake into 2 1/2" x 2 1/2" squares. Place 9 squares face down on baking rack.
12. Begin frosting only tops with a thin coat. Place second layer on top of frosted squares, again face down. Frost second layer, place third layer face down and frost tops. Do not frost sides. Place baking rack onto jelly roll pan to collect drippings from ganache.
13. To make ganache; In small microwaveable bowl combine baking chips and butter. Heat one minute until melted, stiring every 30 seconds. Remove, add cream and food color. Stir until glossy.
14. Pour ganache onto each center top of cake. Using a spatula, working from center out push the ganache so it can ooze over each of its four sides. Before ganache hardens, insert one Pink Praline on center tops.
15. Carefully remove cakes with flat spatula onto plates. Garnish each plate with two more Pink Pralines.