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Marilyn Morel KEENE, NEW HAMPSHIRE Here’s a scrumptious cake that melts in your mouth and makes you say, “Mil a Grazi!” (Thanks a million.) Pecan lovers will eagerly accept a second slice.
Nutritional Facts 1 slice equals 845 calories, 50 g fat (21 g saturated fat), 158 mg cholesterol, 400 mg sodium, 93 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as Italian Cream Cake in Country October/November 2008, p49
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Reviewed on May. 22, 2012 by liliant
Wow!! This cake was awesome. I made it for work and everybody loved it! I was a little nervous when I was mixing everything together it tasted too sweet, but once I baked it and spread the frosting and pecans, it was amazing.
Reviewed on Nov. 13, 2011 by ButterLovingGirl
I served it for a special event and my guests where in love with it.
Reviewed on Dec. 18, 2010 by aesco
Great Recipe! I made this for my father's birthday and he and everyone else raved about it. This was my first Italian Cream Cake to make and I thought it came out perfect by following the directions exactly. Will make this again!
Reviewed on Oct. 15, 2010 by KY_Cook
Sure to be a huge success wherever you take it. I've been making this for a long, long time
Reviewed on Jun. 24, 2010 by alliepat
I love this cake and have been making it for years....
Reviewed on Jan. 01, 2010 by lorilovesbill
I really enjoyed making this cake and eating it too. I took it to a party and everybody raved, they thought it was outstanding!!
Reviewed on Aug. 31, 2009 by Cherry605
Looks good...tastes great!!!
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