Pecan Pie Cake

Prep: 15 min., Bake: 25 min.

Yield: Makes 12 servings

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

Preparation

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.