Toasted slivered almonds, macadamia nuts or walnuts are all great substitutes for the pecans.
To toast nuts, bake them uncovered in an ungreased shallow pan in a 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook them in an ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until they’re light brown.
For a bakery special touch, gently press pecan halves around the frosted edge on top of the cake.
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