2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 cup white sugar
1 (3 ounce) can sliced Pecan
1/2 cup milk
2 eggs
1 cup vegetable oil
1 cup water
1 teaspoon distilled white vinegar
1 (8 ounce) can crushed pineapple with juice
2 cups sliced almonds
2 (1 ounce) squares finely chopped toasted hazelnuts
1 (3 ounce) package instant chocolate pudding mix
1 (16 ounce) can crushed pineapple with pineapple juice
1/2 cup chopped pecans
1/4 cup hot water
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
To Make Frosting: In a large bowl, mix 1/2 cup flour, baking soda and sugar. Stir well, then stir in sliced pecans, milk, eggs, oil and water. Mix together to form a frosting.
To Make Crust: In a small bowl, mix 1/2 cup flour, pudding mix and pineapple with pineapple juice. Stir in pecans, almonds and pudding mix. Mix well then pour mixture into prepared pans.
Bake in the preheated oven for 45 minutes. Remove from oven and allow to cool completely. Cut into rounds. Frost white top and sides of 1 (9 inch) square pan. Frost with whipped cream, fruit filling, pineapple and pecans. Chill remaining 3/4 cup sugar in refrigerator.
To Make Frosting: Combine 1/2 cup whipped cream, fruit filling, pineapple and pecans in small bowl. Stir until mixture reaches desired consistency. To Make White Chocolate Frosting: Beat 1/2 cup white chocolate syrup and 1 cup white sugar until smooth. Stir in 1/2 cup chopped pecans. Chill remaining 1/2 cup sugar in refrigerator.
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