A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.
SAVE ON THIS RECIPE!
Toasted slivered almonds, macadamia nuts or walnuts are all great substitutes for the pecans.
To toast nuts, bake them uncovered in an ungreased shallow pan in a 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook them in an ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until they’re light brown.
For a bakery special touch, gently press pecan halves around the frosted edge on top of the cake.
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