3/4 cup white sugar
1 cup water
1 3/4 cups white sugar
3 eggs
3 teaspoons vanilla extract
2 (8 ounce) packages white cake mix
1 (8 ounce) package cream cheese
1 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt/Fruit or Pie pan.
In a large bowl, cream together the sugar and water. Beat in the pecans. Stir in the vanilla. Pour into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool 5 to 10 minutes before removing from pan. Let the cake rest in pan before removing from the cooler.
In a small bowl, mix the cake mix with cream cheese and 1 cup of sugar. Gently fold in the other 1 cup of sugar, changing evenly. Remove from the pan and divide the cake yogurt between the layers.
Now layer the remaining 5 to 10 cake layers on top of the cooled cake. Spread the cream cheese mixture thin over the cream cheese layer, then spread the remaining 2/3 of the cake mix over the cream cheese layer. Move the layers apart onto bread and prick the mixture along the edges with a fork. Cut into 1/2 inch slices. Chill completely.
Next, frost the loaf with a layer of cake frosting and layer your choice of frosting over it. Place the loaf in a freezer bag and freeze overnight.