1.Whip the vanilla Whip-N-Ice to a soft peak.
2.Slice the 5” brownie layers in half and set aside.
3.Scoop 2/3rds of the soft Whip-N-Ice into a bowl and fold in 8 ozs. Of raspberry filling, 1/4 tsp of pecan oil flavor and 3 ozs. of crushed pecans.
4.Make the chocolate ganache as instructed on the sheet and set aside.
1.Place one of the brownie halves on the turntable, pipe a small border ring around the edge. Then fill the center with 1 oz. raspberry filling. Repeat with the second brownie layer.
2.Place the third layer on top, then base ice entire cake
1.Heat the ganache and pour into a small pastry bag or squeeze bottle.
2.Drip the warm chocolate down the sides, then pipe a ½ inch bead on top near the edge leaving the center open.
3.Fill the center with raspberry filling then pipe five rosettes. Garnish with toasted pecans and fresh raspberries lightly dusted with powdered sugar.
Whip the Whip-N-Ice to a soft peak so it stays smooth after folding
in the oil flavoring, raspberry filling and crushed pecans.