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Praline cake with a chocolate twist. Submitted by Scott Sturgeon.

Scott's Chocolate Praline Cake

3/4 cup firmly packed brown sugar
2/3 cup chopped pecans
1/2 cup chocolate graham cracker crumb
3 tablespoons melted margarine
1 (18.25-ounce) package devil's food cake mix
3/4 cup egg substitute or egg whites
3/4 cup water
1/4 cup praline liqueur
3 tablespoons vegetable oil
1 (16-ounce) can chocolate frosting
1 (8-ounce) container frozen nondairy whipped topping, thawed
2 tablespoons praline liqueur

1. Preheat oven to 350°F.
2. Prepare 3 round 9-inch metal cake pans by mixing brown sugar, pecans, graham cracker crumbs and margarine; putting 1/3 of the mixture into each pan.
3. Mix the next 5 ingredients and pour 1/3 of the mixture over each crust.
4. Bake 25 to 35 minutes. Cool completely.
5. To prepare icing combine chocolate frosting, whipped topping and praline liqueur. Frost between each layer, top, and sides.

Makes 12 servings.