• 2 packages white cake mix (1 pound each ) 
• 1 cup pecan pieces 
• 6 egg whites 
• 1/2 cup oil 

• 1 package (3.4 ounce) instant French vanilla pudding mix 
• 1/2 cup milk 
• 1/2 cup liquid coffee 
• 1/4 cup heavy cream 
• 2 tablespoons coffee liqueur, optional 
• 2 cans (16 ounce) chocolate frosting 
• 1/2 cup seedless raspberry jam 
• fresh raspberries (optional) 

For cake preheat oven according to cake mix package directions. On ungreased baking sheet bake pecans, stirring occasionally, until toasted, 5 - 8 minutes. Cool and grind finely. Butter and flour three 9 inch round cake pans. In bowl with mixer at low speed beat together cake mixes, pecans, egg whites, oil and 2 1/2 cups water until just combined. Increase speed to medium; beat 3 minutes. Divide batter evenly among pans. Bake until toothpick inserted into center comes out clean, 25 - 30 minutes. Cool in pans on rack, 20 minutes. 
Remove from pans; cool completely on rack, about 30 minutes. 
For filling: 
In bowl with mixer at low speed beat together pudding mix, milk and coffee until pudding thickens, 2 minutes. Cover; refrigerate until firm, about 20 minutes. In bowl with mixer at high speed beat cream until soft peaks form; gently fold into pudding. 
For frosting: 
Stir liqueur into chocolate frosting. 
To assemble cake: 
Trim layers to level, if necessary. Transfer 2 cups frosting to plastic food bag with corner snipped to make 1/2 inch opening. Place 1 cake layer on serving plate; pipe ring of frosting around edge. 
Spread 1/2 of jam inside ring. Top with 1/2 of filling, then another cake layer. Pipe ring of frosting on cake; fill with remaining jam and filling. Top with remaining cake layer. Spread remaining chocolate frosting over top and sides of cake. Garnish with raspberries, if desired 

Yield: 16 servings 

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