This pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas
This great recipe comes from the 1 Nov 2004 issue of Womansday magazine. Cake can be completed up to 1 week ahead - just cover amp; refrigerate. Preparation amp; cooking time does not include the 1 hour cooling in the oven amp; at least 4 1/2 hours chilling in the frig.