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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 cups finely chopped pecans, toasted |
1 recipe pecan pie cake batter |
3/4 cup dark corn syrup |
1 recipe pecan pie filling |
garnishes: raspberries, fresh mint sprigs |
Directions:
1. Sprinkle pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans. Spoon Pecan Pie Cake Batter evenly into prepared pans.
2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers evenly with corn syrup, and cool completely.
3. Place 1 cake layer, pecan side up, on a serving plate. Spread top with half of Pecan Pie Filling. Place second layer, pecan side up, on top; spread top of cake layer with remaining filling. Top with remaining layer, pecan side up. Garnish slices, if desired.
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