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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Ingredients:
1/2 cup butter |
1 1/2 cups sugar |
4 eggs |
1 3/4 cups flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 teaspoons vanilla |
1 tablespoon ginger brandy |
1 cup milk |
1 cup finely chopped pecans |
1/2 cup raspberry preserves |
1 tablespoon honey |
1 tablespoon ginger brandy |
3 ounces cream cheese |
1 cup milk |
1 (3 1/2 ounce) package chocolate pudding |
1 cup whipped topping |
1 cup powdered sugar |
1/4 cup cocoa powder |
1 tablespoon ginger brandy |
3 tablespoons milk |
1/8 teaspoon salt |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven 350 degrees.
2. Line 2 9 pans with parchment paper and spray with baking spray.
3. Combine flour, salt and baking powder. Set aside.
4. Cream butter and sugar until creamy.
5. Add eggs one at time beating well after each addition.
6. Add the flour mixture and beat on low speed only until mixed in! DO NOT OVER BEAT!
7. Pour in milk and again only beat until mixed inches.
8. Fold in pecans.
9. Pour batter into prepared pans.
10. Combine ingredients for the raspberry swirl.
11. Pour 1/2 of the raspberry mixture unto batter in each pan and swirl with a knife.
12. Bake 35 minutes. Cool 10 minutes.
13. Turn out cakes onto cooling racks, remove parchment paper and cool completely.
14. While cake is cooling mix together the ingredients for the filling.
15. Cut each layer in half (I use dental floss to make the cut).
16. Put 1/3 of the filling between each layer.
17. Whisk together the ingredients for the glaze.
18. Pour onto top layer.
19. Optional - Garnish with pecan halves and fresh raspberries and dollops of whipped cream.
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