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Italian Creme Layer Cake
January 30, 2007

Absolutely perfect! My family who doesn't like pecans, loved this cake! I didn't put the pecans in the icing, I just chopped them up pretty small and put them on the sides of the cake and on the center of the cake (a filled in circle) with some coconut around it in a circle. it looked goregeous! i don't know if anyone else knows this already, but i made it the night before, and stored it in the fridge. don't do that. if you just leave it on a cake platter with a dome over it, it stays moist and soft and light. in the fridge, it's still divine, just thicker, heavier, and less moist. ETA: I made this as a 4 tiered wedding cake and it was beautiful! I swirled the frosting and made a ribbon border with chopped pecans on each tier. It was devoured by all who came. The bride and groom said that when they ate their top tier a year later (after being frozen for a whole year) it tasted like I had just made it that same day!

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