1 (18 ounce) package white cake mix
1 (3 ounce) package instant chocolate pudding mix
1 cup butterscotch schnapps
1 cup marshmallow creme
1 cup heavy whipping cream
1 cup chopped pecans
1 cup chopped pecans
1 (15 ounce) can confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, combine cake mix, pudding mix, marshmallow creme, whipping cream, chocolate pecans, pecans and confectioners' sugar. Mix well. Spread evenly into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Since cake is cool, gently brush with hot water before removing from pans. Allow to cool completely before frosting. Frost top of the cake with confectioners' sugar. Frost bottom of the cake with whipped cream.
This was a hit at our party, and would pair nicely with almost any red wine. I used a regular cake mix, not the powdered stuff. Just as an FYI, I baked this at 350 for about 40 minutes, and the cake was still not as crispy as it looked. Probably my fault. I will try lowering the temperature to 325 for a little longer. Anyway, this was a great birthday cake, only complaint is that the red wine was not used. I would use less red wine, maybe 15%, and it would still taste good. I would use a slightly less sugar, maybe use less honey, and it would still be great. My only recommendation to date is to use a graham cracker crust, as it gives the cake more structure.
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