A wonderful cake. I changes a few things though i used 1/2 tesp of almond in the cake and frosting and added 1 tesp. of vanilla as well.I added a little twist. I toreed the layers to make four. Then I made a Barvarian Cream Filling and a Respberry glaze one each layer. The White chocolate Frosting is super rich. with adding the barvarian cream i kept it refrigurated until serving. Let it come to room tempature befor cutting.

Reviewed On: Jan. 31, 2006