2 1/2 c. broken pecans
3 tbsp. all-purpose flour
4 tsp. baking powder
6 eggs
1 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter
1/2 c. packed brown sugar
1 tsp. finely shredded tangerine peel or orange peel
1 tsp. vanilla
1 recipe whipped cream frosting

In a blender container or food processor bowl place half of the pecans. Cover; blend or process until coarsely ground. Repeat with remaining nuts. In a mixing bowl combine pecans, flour, and baking powder. In blender container or food processor bowl place eggs and sugar. Cover; blend or process until smooth, stopping and scraping sides as needed to mix evenly. Spread in 2 greased, floured 8 x 1 1/2 inch round baking pans. Bake in 350 degree oven for 25 to 30 minutes. Cool on wire rack for 10 minutes. Remove from pans; cool thoroughly on racks.

For tangerine filling, in a small mixer bowl beat cream cheese and butter with an electric mixer until fluffy. Gradually add brown sugar, beating for 3 to 4 minutes or until smooth. Stir in citrus peel and vanilla.

To assemble, with a serrated knife cut layers in half horizontally (4 cake layers total). Place 1 split cake layer, cut side up, on a platter. Spread 1/3 of the filling atop cake layer. Place another split cake layer, cut side down, atop filling. Spread top with another 1/3 of the filling. Repeat with remaining cake layers and filling, ending with a cake layer on top.