6 eggs
2 c. sugar
2 c. sifted cake flour
3 tsp. baking powder
1 c. strong black coffee
1 c. chopped nuts

Preheat oven to 350 degrees. Use two 9 x 13 inch pans. Dot pans with butter, then line with wax paper. Sift flour and baking powder. Divide eggs and put whites aside. Beat egg yolks in a large bowl until fluffy, then add sugar. Beat well (approximately 30 minutes). Add dry ingredients, alternating with coffee. Clean beaters and beat egg whites until stiff. Blend nuts into cake batter. Fold stiff egg whites into cake mixture, a little at a time. Do not bang the sides of the bowl with the spatula. You should blend until you see large chunks of egg whites throughout cake mixture. Fold into prepared pans and place in oven immediately. Bake for 50 to 60 minutes. Remove cake from oven and let stand for 5 minutes. Remove from pan. Cool completely.

ICING:

4 tbsp. flour
1 c. milk
2 sticks butter
1 c. sugar

Mix flour and milk together, cook until thick, allow to cool. Cream butter with sugar. Add flour mixture to butter mixture and beat on high speed until fluffy.