Vermont Maple-Pecan Cake

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

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

Pour into two 6-in. round baking pans coated with cooking spray.

Bake at 350° 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; stir in pecan halves until coated.

Place in a single layer on a foil-lined baking sheet.

Bake at 425° for 2-3 minutes or until golden brown. Cool.

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

Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake.

Garnish with glazed pecans. Store in the refrigerator.