The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 23, 2003
Delicious! I used almonds instead of pecans and hubby commented that he believed it was better that way. I also used butter in the frosting instead of margarine. I loved the moist interior and slightly crisp exterior. Iced only the top and between the layers, then sprinkled with almond slices for a beautiful presentation. One note: let the cake cool before you frost it; frosting a warm cake will cause it to "tear" while you're frosting.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 3, 2003
I baked this cake for a dear friend's birthday yesterday. Everyone LOVED the cake. Usually, we just blow out the candles, eat half a slice of cake and that's it. The birthday girl ate two slices last night and another one for breakfast this morning. I followed the directions exactly and had no problem. I think my oven is a bit off, so it took 10 extra minutes for the center to bake. The edges were a bit brown, but I trimmed off the little crust and it didn't affect the cake's taste or appearance. I highly recommend this cake. My friend has already asked me to bake it next year for her 60th birthday.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 26, 2003
This was wonderful! I made it for a large birthday party, everyone raved about it. I did everything according to the directions, with the exception of not mixing in the chopped pecans into the cream cheese frosting. Instead, after frosting I rimmed the top edge with pecan halves, and covered the sides with the chopped. This worked especially well because the cake crumbled a bit when frosting and the pecans hid that. Everyone thought I bought it at a bakery. Great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: May 10, 2003
The cake was very moist but not as flavorful as I expected it to be. I used margarine in the icing and unsalted butter in the cake. Maybe next time I will use all butter and no margarine. Overall good cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Nov. 7, 2002
This is the first time I used a recipe from online and it will not be the last! This cake was very good and now is the most requested cake that I serve. Thank you!
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Cooking Level: Expert

Living In: Odessa, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 30, 2002
I've never made a recipe from scratch until now. I was truly amazed w/ the results! It was a huge success. I recommend this recipe to anyone that enjoys quality dessert. Very moist & DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 24, 2002
After making this cake, I can throw out all my other cake recipes. It's the best, both in taste and texture. I recently made it for a shower (without the coconut) and several people told me it was the best cake they had ever eaten. I added a couple of extra egg yolks to give it a little more body. I've also made it with almonds instead of pecans and now I plan to make a chocolate version. Anyone who isn't successful with this cake obviously doesn't know the first thing about baking. Barbara, thanks a million!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 16, 2002
I think this cake was very easy to make,tastes great an every one just raves over it.I added one thing to it. Roasted coconut an put it all over the sides an the top,makes a nice presentation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 12, 2002
I have baked this cake several times and eveyone loves it! It is not only beautiful, it is so delicious. My mother asks for this as my gift to her for every occasion. I'm making it again today for an anniversary party. I usually leave the pecans out of the icing and then cover the outside of the cake with pecans and the top with coconut once it is iced. We love it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 31, 2002
This was very tasty and moist. I think next time I might try a lemon curd filling or cut the sugar a bit since I found it to be quite sweet (my coconut was sweetened plus with the 2 cups of sugar, I felt it was too much).
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Cooking Level: Expert

Living In: Allen, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 21, 2002
After so many rave reviews, I had to try this cake. I am not a professional baker, but I am a pretty experienced baker. This cake came out a disaster for me. It fell apart, did not rise very well, and when I tasted it, I did not taste the yummy moist cake I have read about. I followed the directions to the T and use high quality ingredients and bakeware, and have never had to throw out a cake until I made this one.
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Living In: Spring Hill, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 15, 2002
I had a horrible time icing this cake. Whenever I applied the icing, it would rip the cake off and it was a very frustrating process. Does anyone who made this have any suggestions? The cake itself was fantastic. I made it for my brother's engagement party and people RAVED about it. Super moist and the tastiest cake I've ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 15, 2001
Awesome; have used this for wedding cakes and have very favorable comments
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 6, 2001
This recipe is simply delicious! I plan to make it for Christmas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 22, 2001
Definitely worth the calories!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 4, 2001
This is the most excellent recipe! Very moist. I put toasted pecans all over the sides and coconut on the top and it turned out very beautiful! I took it to a church luncheon and all the ladies raved! I will never use another Italian Creme Cake Recipe. This one is tops!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 25, 2001
Truly an excellent cake! It looked so elegant and the best I've tasted in a long time!
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Home Town: Warren, Ohio, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 17, 2001
This recipe was an absolute hit at my families Christmas party. And it is fun to make too.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 17, 2000
I have made this cake several times for parties and birthdays and have always been asked for the recipe. GREAT CAKE!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 30, 2000
I love this cake! I substituted the pecans for black walnuts and it was wonderful! It's my mom's favorite, too.
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