By JamesDean'sGirl on September 08, 2003
Photo by katew
Photo by katew
"Boy, does this sound wickedly rich! I found this just browsing on the web a few months ago, but haven't made it yet...but the time to do so is coming:) The recipe sounds like it will produce "chiffony", light layers, with a thick, sticky, and sweet filling; I guess that means small servings and a full week of brutal exercise to afford the calories:) *The recipe states that the filling needs to chill for 4 hours, so I've included that in the prep time; but maybe you could shave off some of that time by making the filling the night before, especially if you plan to try this during the hectic holiday season!*"
Serving Size: 1 (175 g)
Servings Per Recipe: 12
"I only made the cake not the filling and took it to my mum's house for an afternoon tea. I filled it with whipped cream sweetened with cinnamon sugar which worked out well. The cake itself is easy to do and very moist and deliciously nutty."
"Just found this recipe in an old Southern Living magazine. Was going to post but found it here. Can't wait to try it, it looks sinfully divine!"
"I have been searching for this recipe for over a year, I even called southern living, but was told, they didn't have it. I made it christmas 2006, I got the recipe at he salon.My daughter loved it even though, I didn't pay attention to the recipe and didn't put the egg whites in the batter, I was thinking, how wasteful it was to throw out the whites. When I sat down to read the recipe again, I realized what I had done, I will make this again, and again, now that i've found it. Thanks, mustang mom, so much lordsprayer"
"Very unique, and very much like pecan pie! I made it for Thanksgiving and it was just exactly what I was hoping it would be. I accidentally forgot to add the buttermilk, but it was fine without it - I can only assume it would be even better with it. I will be making it again, for sure. It was a big hit. Also, I was able to cut the chill time for the filling - 2 hours was adequate in my case, but it probably varies by fridge and size of container, etc."
"Great cake. I divided the filling into thirds and frosted the top, too. Places pecan halves for garnish. Great Fall holiday cake."
"Man, is this rich, but who cares. It's one of those cakes that everyone loves, but can't quite figure out what kind of cake it is. It's also addictive - I could eat the filling all by itself. A definite repeater on my list."