Total Time
1hr
Prep 25 mins
Cook 35 mins

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Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

Wonderful medley of flavors -- loved the combination of raspberry, chocolate and pecans. A sure winner!

donnam February 22, 2008

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