The 30 Layer Cake

It was a night to remember. Kirsten's birthday, drinks all around, and a 30 layer Darkest Chocolate Crepe Cake, made from the recipe in MS Living's Cake Issue .

It was fun to make--over three hours in the kitchen, not to mention many hours of cooling and setting time--and I even used an easier version of the filling!

In the end I need to say that although it was universally loved, the texture was intriguing and the flavors were extremely good together, I think the easy toasted pecan cream cake I made for L-Word actually was more pleasurable to eat--and it took a quarter of the time to make.

I do have one tip for those adventurous culinary artists out there who want to try this beauty:
1) Make sure you have nuts in the filling becuase they keep the whole thing from slipping around.
2) The cake is much easier to cut and handle if you freeze it, but you need to make sure that the pieces come as close to room temperature as possible before they are eaten, as the flavors diminish when very cold. I was able to cut it at refrigerator temperature, but it was difficult. But it was really good.

--Jennifer.