Our Seven-Layer Cake has a story.  When I was a child, my parents would often stop at Eclair - a bakery in Grand Central Station, popular in the 1950's and 1960's. 

The owner brought the sweet taste of Austria and Hungary to New York City where busy commuters would purchase Schwarzwalder Kirschtorte, Apple Strudel and Charlotte Russe. The Charlotte Russe was anything but traditional - a small white paper cup with a push-up bottom filled with spongecake and whipped cream. 

As children, we squealed with delight when these were brought home. Even more so, we nearly shook in anticipation of the Marshmallow-stuffed Glacé Apricots which probably caused my life-long obsession with apricots in ALL its forms. But most memorable was the Seven Layer Cake. A modest rectangle with seven heavenly layers of spongecake and light chocolate buttercream all enrobed in a dark chocolate glaze. For the last decade or three, I have been recreating this childhood memory, and it is still one of our most popular cakes.

 I suppose a classic will always remain one. Over the years, I have encountered numerous people, who after seeing our Seven Layer Cake, recalled that same little bakery in Grand Central Station. Their memories are a touching tribute to a special little cake which has inspired decades of sweet and delicious eating right here at Susan Lawrence.                                                                                                                                            - Mark Kramer