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FEUD CAKE

8 whole eggs
5 1/4 c. chopped pecans (fine)
2 c. sugar
1 c. plain flour
1 tsp. salt
4 tsp. baking powder
1 Tbsp. vanilla

Beat the whole eggs at high speed 5 minutes. Add the
sugar, vanilla, flour and baking powder. Beat another 5
minutes. Add 5 cups (reserve 1/4 cup) pecans at low speed to
moisten well, about 1 minute. Pour into 3 greased and paper
lined 9-inch cake pans. Bake at 350 degrees for about 15 to 20
minutes. Remove immediately from pans to cake racks and cool.
Cake may fall slightly, but this is natural.

Topping:
1 1/2 qt. whipping cream or
dessert topping (non-dairy
whip)
1/4 c. chopped pecans
(reserved)
Whip the whipping cream or dessert topping. If whipping
cream is used, add 1 cup powdered sugar. (Don't add any to
dessert topping.) Frost layers, top and sides of cake; sprinkle
generously with chopped pecans.

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