Holiday Cake

Ingredients:
6 Eggs separated
1 1/2 Cup sugar
2 1/2 Tablespoons flour
1 Teaspoon baking powder
3 Cups pecan meal
3 Cups whipping cream or cool whip

Beat by hand for 5 minutes, the egg yolks. Gradually add the sugar. Sift together the flour and baking powder: gradually add to the egg mixture. Stir in the pecan meal and fold in stiffly beaten egg whites. Divide batter between two buttered 8-inch layer pans. Bake in oven for 30 minutes at 350° or until cake tests done. Let cool. Whip the cream and add just enough sugar to flavor and vanilla. Spread the whipped cream or Cool Whip between the layers and on top and sides as frosting. Sprinkle with nuts. Keep refrigerated.

The Pecan Store
www.pecanstore.com
1625 E. Sahuarita Rd.,
Sahuarita, Arizona 85629
1.800.327.3226, fax 520.629.0119