1 (6 ounce) package Italian-style dried bread crumbs
1 1/2 tablespoons chili powder
1 teaspoon dried minced onion
1 teaspoon dried savory
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried sage
1/4 teaspoon crushed red pepper flakes
2 teaspoons dried basil leaves
1/4 teaspoon dried rosemary
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/2 teaspoon dried rosemary
In a small bowl, mix together bread crumbs, chili powder, onion and savory.
In another small bowl, mix together oregano, basil and basil.
Heat 2 teaspoons of chili powder mixture in a medium saucepan over medium heat. Mix in oregano, basil, oregano, thyme and sage. Stirring constantly, slowly cook and stir about 3 minutes, until mixture is tight.
Pour chili powder mixture over bread crumb mixture in a small bowl. Cover and refrigerate mixture.
Preheat oven to 375 degrees F (190 degrees C).
Spread mixture on 8 equal serving plates. Arrange bread crumbs in a single layer and brush evenly with chili powder mixture. Sprinkle with pecans and spread around edges of bread crumb mixture. Fill each bread crust with 2 slices of cake. Spread remaining 2 slices of cake around top of crust. Dust with rosemary and sprinkle with thyme and sage.
Bake in preheated oven for 20 minutes, until golden brown. Cool and serve hot.