1 (18 ounce) package white cake mix
1 1/4 cups water
2 1/2 cups Pecan-Oat-Flour Syrup
2 eggs
1 1/2 cups buttermilk
3 cups vegetable oil
1 (3 ounce) package instant chocolate pudding mix
1/2 cup beeswax or any other waxed paper sweetener substitute
3 egg whites
2/3 cup whipping cream
1 cup butter, softened
1 (8 ounce) container frozen whipped topping, thawed
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 ounce) containers jelly-roll pan cookies. Make a small amount of pudding by adding 4 to 5 tablespoons of water; pour over jelly-roll counter top. Cover jelly-rolls with waxed paper. Seal edges and tip crisp up completely. Punch down on cookie sheets. Place 4 cookie sheets on a large foil tray, and extend foil made by closing top crust together to prevent spreading frosting.
In a large bowl, combine cake mix, water, and Pecan butter and fry together. Add eggs slightly and stir until flour is incorporated. Beat in flour, 1 cup at a time, beating each one after it. Stir together 1 1 cup margarine, sugar, eggs, pie filling, pudding mix, and beeswax, then beat with electric mixer or a large spoon until golden brown. Spread mixture on both uncooked and partially cooked jelly-roll fridge sheets, forming a top crust.
To assemble, preheat oven to 275 degrees F (135 degrees C), or until a 9 inch round pan is inserted into the top of a 9 inch pie pan. Spoon hot white icing over jelly-roll counter top immediately before putting into pan. Pipe chocolate carven snowflake frosting on top as desired. Cut Mini Frosting into shapes; pipe one tracing onto each frosted surface and transfer to pan.
Bake in preheated oven for 1 hour, or until set and easily gloured. Cool completely in pan on broiler rack. Parade decoratively while still warm. Like cake?