Apricot Pecan Friendship Cakes

9 Disposable foil tart pans, 4 1/2 inches in diameter & 1 1/4 inch deep

Cake:
16 oz Apricots in light syrup
1 pk Pillsbury Plus Yellow Cake Mix
1/3 c Oil
3 Eggs
1 c Pecans, coarsely chopped
1/2 c Miniature chocolate chips

Garnish:
3 tb Corn syrup
3 tb Honey
36 Pecan halves

Heat oven to 350 F. Grease and lightly flour tart pans. Drain apricots, reserving liquid. Coarsely chop apricots; set aside. Add water to reserved apricot liquid to make 1 cup. In large bowl, combine cake mix, reserved liquid, oil eggs at low speed until moistened; beat 2 minutes at high speed. Add chopped apricots, pecans and chocolate chips; mix well. Pour into greased an floured pans. Place 5 filled pans on ungreased cookie sheet. Cover remaining 4 filled pans with plastic wrap; refrigerate. Bake pans on a cookie sheet for 25 to 35 minutes or until tops spring back when touched lightly in center. Remove pans from cookie sheet; bake remaining filled pans. Cool cakes is pans 15 minutes; invert onto wire rack. Cool completely. In small saucepan, combine corn syrup and honey. Heat over medium heat for 1 to 2 minutes or until hot. Brush honey mixture over tops and sides of inverted cakes; place 4 pecan halves on top of each cake. Brush pecans with honey mixture. 9 miniature cakes; 18 servings.

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