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Reviewed: Jun. 24, 2008

I have made this twice. It is delicious and very easy. This recipe makes people think that I am a gourmet cook :)

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Reviewer:

Nicole

	Cooking Level: Beginning
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Reviewed: Aug. 12, 2007

Easy to follow directions. It takes a while to make, however, the end result is defintely worth it. *I added some raspberry jam to the bottom 3 layers.

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Oh my God! I made this? Absolutely everything about this cake is wonderful; taste, presentation, easy to prepare. The recipe calls for finely chopped pecans and I tend to think that bigger pieces are usually better than small ones, like in banana bread, but it really is best to finely chop the pecans in this recipe; bigger pieces are not as pleasant to eat in a cake. I used 8" pans so my cakes were a bit thicker than with a 9" pan. Because of this, I made a 3 layer cake and used what would have been the 4th layer to make mini cakes for my husband and I; I cut out rouds with a cookie cutter and made mini 2 layer cakes. YUM! I will certainly be making this again. Thanks for this terrific recipe!

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Reviewer:

Stephanie M.

	Cooking Level: Intermediate Home Town: Sherbrooke, Quebec, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Jul. 25, 2007

Yummy! But mostly it LOOKED pretty & summery--and easy to make! I took it to a family birthday gathering & made the cake ahead of time. I forgot the raspberries so I substituted cherries on top only. Pretty, but I think raspberries would be more delicious! The whipped filling/topping was so tasty!! I will be making again and following the recipe to a T! Thanks for an easy but fancy looking cake!

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ABCDEFAMILY

	Cooking Level: Beginning Living In: Vancouver, Washington, USA
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Reviewed: Jul. 9, 2007

This recipe is so great! The dinner party was amazed. I made the cakes in little four inch round pans, and they were so cute and looked so gourmet!

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Reviewer:

beth


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Reviewed: Apr. 14, 2007

I found this recipe a few years ago in a magazine. It's become a family staple. It's super easy and looks SO impressive. We usually use strawberries. It does work better to make this at least a few hours or the night before serving. Chilling in the fridge helps to keep it set up. Otherwise, it falls over easily once you start cutting pieces of cake.

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Reviewer:

DKHALL

	Cooking Level: Expert Home Town: Riverdale, Georgia, USA Living In: Lilburn, Georgia, USA
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Reviewed: Jan. 24, 2007

Unbelieveably delicious. I brought it to a dinner party and people were in shock that 1. I made it. 2. It looked awesome. 3. It tasted THAT good. I was really strapped for time and was amazed that I could do it in the 55 minutes it suggests.

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