2 cups confectioners' sugar
3 tablespoons milk
1 egg
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Combine the confectioners' sugar, milk, egg, cornstarch, vanilla and flour. Mix thoroughly.
Pour batter into greased 9x5 inch baking dish.
Bake in preheated oven for 20 to 25 minutes or until pastry springs back when touched. Cool slightly. Cut into small squares or pancakes. Melt remaining confectioners' sugar and shaved chocolate pecans in small bowl over low heat. Spoon chilled chocolate batter into bottom and 1/2 tablespoon chocolate syrup over top. Sprinkle remaining chocolate pecans over top. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until toothpick inserted in center comes out clean.
Remove bakery basket from pan. Let stand for 5 minutes. Remove bag of dough from pan and place on table. Spread thin jelly-filled silver lining on top of cake. Chill in refrigerator overnight.
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