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From the 'Tried & True Grit' Cookbook, which consists of recipes published in 'The Grit' from 1884 to 1976. This recipe appeared on August 11, 1957. Making this cake is a fussy operation, but well worth the effort for a special occasion. The meringue and topping between layers create a unique texture.
Units: US | Metric
Serving Size: 1 (107 g)
Servings Per Recipe: 10