Vermont Maple-Pecan Cake

In a large bowl, combine the flour, sugars, baking soda and salt.

Combine the buttermilk, butter, syrup and vanilla, then stir into dry ingredients just until combined. Fold in chopped pecans.

Pour into two 6-inch round baking pans coated with cooking spray. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat and stir in pecan halves until coated.

Place in a single layer on a foil-lined baking sheet. Bake at 425 degrees F for 2-3 minutes or until golden brown. Cool.

For frosting, in a small mixing bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar.

Place one cake layer on a serving plate and spread with 1/2 cup frosting. Top with second layer and frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.