Has anyone ever made Paul Prudhomme's Spiced Pecan Cake with Pecan Icing? It's from his first cookbook (I think)--Chef Paul Prudhomme's Louisiana Kitchen. I was reading Julie Powell's book (Julie & Julia) late last night, and the way she described it, I wanted to jump up and make it right that minute (except that it was 1AM and I had neither butter nor pecans). However, the recipe as written makes three 8" layers, and the icing calls for 8 egg yolks and 3 sticks of margarine!!! Yikes. Still, I'm intrigued. Any experiences with this recipe, please share! Recipe link below.