The Sous Chef is not a big chocolate ooey gooey fan. He's more of a pound cake, plain kinda guy. Yeah - I know I don't get it either??!! So I had seen this recipe in Cooking Light, apparently from November 2010, and thought he would like it. He's a big maple fan, as well spice cake. Well first of all I should have went to the Cooking Light website and read the comments before I made this cake. They all mentioned that the icing set up real fast, and boy they were not kidding. Now I'm a fast icer, but this was beyond fast. It was starting to set up in the bowl before it even made it to the cake! Also as some of the commenters said there definitely was not enough icing either. The icing was so set, the pecans are just resting on top. They are not set in the icing. The icing really did have a nice flavor. The maple really went well with the cake. See how icing set up - I could barely spread it on the sides! I used 9"pans. Apparently I don't have 8" ...