How to make it

  • Cream butter and sugar until smooth. Beat egg yolks and add to the sugar mixture. Add 3 1/2 cups of the pecans and vanilla. Fold in the stiffly beaten egg whites. Turn into 2 lightly oiled and lined with oiled waxed paper, 9 inch cake pans. Bake for 25 minutes.
  • Before serving spread whipped cream between layers and on top and sprinkle with the last 1/2 cup of pecans.

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  • peetabear 10 years ago
    thank you my friend for thinking of us and including a wonderful new recipe for me to try...
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