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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.

1 1/2 qt. whipping cream or
dessert topping (non-dairy
1/4 c. chopped pecans
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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