2 1/2 cups heavy whipping cream
1 1/2 cups white sugar
1 1/2 cups chopped pecans
1 tablespoon butter
1 teaspoon vanilla extract
1 1/2 cups chopped prunes
1 tablespoon chopped walnuts
1 1/2 teaspoons vanilla extract
2 (4 ounce) packages cream cheese, softened
2 eggs
1 cup milk
2 1/3 cups vegetable oil
1 teaspoon vanilla extract
2/3 cup butter
1 teaspoon vanilla extract
1/2 teaspoon orange juice
Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 10x15 inch pan.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pecans. Combine evenly with the pecans, butter and vanilla. Beat in the flour and sugar mixture. Beat in the nuts. Fold in the chopped pecans and nuts. Pour batter into prepared pan.
Bake in preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan. Meanwhile, heat the oil and butter in a skillet over medium heat. Stir the butter mixture into the creamed mixture while stirring constantly. Boil cream cheese mixture for about 10 minutes, stirring occasionally. Drain excess milk from cooked batter. Mix the lemon juice into the cream cheese mixture. Make sure that lemons are to your taste.
Roll out cake and cut out six equal pieces criss-cross pattern. Press the filling into the hollow of each cake packet.
While cake is baking mix the chocolate glaze into the filling in the pan. Dip each piece of cake into the chocolate glaze and seal. Chill before frosting. Frost the top and sides of the cake with icing to protect. Frost cake with remaining icing. Chill cake before cutting out frosting.
I put the dill in the center of a thick slice of provolone - and it added a great deal. Very good and easy.
Everyone else left half as is, and I left with a bag of Skittles. Mmmmm.
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