PECAN CAKE WITH TANGERINE CREAM FILLING....this recipe is a bit involved but it is well worth the time spent to make it; really really delicious....(note: if tangerines are not available, substitute oranges)

Prep: 35 minutes Bake: 25 minutes
Cool: 1 hour Makes: 12 servings Oven: 350°

INGREDIENTS:
2 1/2 cups broken pecans, toasted
3 tablespoons all purpose flour
4 teaspoons baking powder
6 eggs
1 cup granulated sugar
1 8 ounce package cream cheese, softened 1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon finely shredded tangerine peel or orange peel
1 teaspoon vanilla

CREAM CHEESE FROSTING

Start to finish: 20 minutes Frosts: tops and sides of two 8 or 9 inch cake layers

2 3 ounce packages cream cheese, softened 1/2 cup butter, softened 2 teaspoons vanilla 41/2 to 43/4 cups sifted powdered sugar

Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in enough of the remaining sifted powdered sugar to make frosting that is easy to spread. (Cover and store cake in refrigerator.)

Orange Cream Cheese Frosting: Prepare as above, except omit vanilla; beat in 1 tablespoon apricot brandy or orange juice with the cream cheese mixture. After frosting is of spreading consistency, stir in 1/2 teaspoon finely shredded orange peel.

1. Grease two 8X 1 1/2 inch round baking pans. Line the bottoms with waxed paper or parchment paper. Grease the paper. Lightly flour pans; set aside. Place half the pecans in a blender container or food processor bowl. Cover; blend or process until coarsely ground. Repeat with remaining nuts.
2. In a mixing bowl combine pecans, flour, and baking powder. Place eggs and granulated sugar in blender container or food processor bowl. Cover; blend or process until smooth. Add nut mixture. Cover; blend or process until smooth, stopping and scraping sides as needed to mix evenly (mixture may be foamy). Spread evenly in prepared pans.
3. Bake in a 350° oven for 25 to 30 minutes or until light brown and tops spring back when lightly touched (centers may dip slightly). Cool in pans on wire racks for 10 minutes. Remove from pans; cool thoroughly on racks.
4. For tangerine filling, in a small mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed until fluffy. Gradually add brown sugar, beating for 3 to 4 minutes or until smooth. Stir in citrus peel and vanilla.
5. To assemble, with a serrated knife, cut cakes in half horizontally. Place 1 split cake layer, cut side up, on a platter. Spread one third of the filling atop cake. Place another split cake layer, cut side down, atop filling. Spread top with another one third of the filling. Repeat with remaining cake layers and filling, ending with a cake layer on top.
6. Frost top and sides of cake with Tangerine Whipped Cream Frosting, reserving some of the frosting for piping, if desired. To decorate top of cake with piped frosting, place reserved frosting in a decorating bag fitted with a large star tip. Pipe frosting atop cake in a ring. If desired,. Refrigerate frosted cake for up to 4 hours.