I saw this cake in Cook’s Illustrated a couple of years ago and was so intrigued with the method of putting it together. I just had to try it because it makes serving cake so easy and the cake is so beautiful. You could do this with any of your favorite cakes. I can see it done with maybe a yellow cake with a beautiful fudge frosting or what about a coconut cake for the holidays? The only problem that I had with this method is getting it out of the pan without tearing the layers. Only because I did not have large cooling racks. If you have those then you are good to go. If you don’t I’ve got that one covered for you. Freeze the cake in the pan after it cools about 10 minutes. After about an hour or when the cake is good and firm. Place a cutting board or a large cookie sheet over the frozen cake and turn it out. Remove the parchment paper and cut into 4 equal pieces. Then you are ready to frost it up.