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Italian Creme Layer Cake
December 04, 2004

Every time I make this cake I get rave reviews. It has been a consistent hit at fundraising bake sales, silent auctions, family dinners, reunions, alumni parties, and home. It has been my "signature" cake for 10 years and even the most discerning bakers I know prefer it over other Italian Cream cakes or (HORRORS!) any made with a boxed mix. I have used it for cupcakes, 9 x 13 single layer, 9-inch layers and 5-inch towers. The ONLY thing I change...I do not mix the pecans into the icing because it shreds the tender crumb of the sponge cake......I just sprinkle the pecans around the lower half of the sides and the top of the cake.

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