1 tbsp. instant coffee powder
1 c. boiling water
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
6 eggs
1/2 tsp. cream of tartar
2 c. sugar
1 tsp. vanilla
1 c. pecans, finely ground

Dissolve instant coffee in boiling water. Cool. Sift together flour, baking powder and salt. Set aside.

Separate eggs. In mixer bowl beat egg whites with the cream of tartar at high speed until mounds form. Gradually add 1/2 cup of the sugar, 2 tablespoons at a time, while continuing beating. Beat until stiff. Do not under beat. Set aside.

In a large bowl beat the egg yellows with the vanilla and remaining sugar. Beat at high speed until thick and lemon colored. Add the sifted dry ingredients alternately with the coffee ending with dry ingredients. Fold in the pecans and blend thoroughly.

Fold the yolk mixture, 1/4 at a time, into the beaten egg whites, fold about 15 strokes each time. After last addition fold only enough to blend.

Pour batter into an ungreased tube pan. Cut through batter 3 or 4 times to remove air bubbles.

Bake in a 350 degree F. oven for 60 to 70 minutes. Invert immediately; cool in pan for at least 1 hour. Frost with coffee icing and sprinkle with chopped nuts.

COFFEE ICING:

2 tbsp. butter
2 c. sifted confectioners' sugar
1 1/2 tsp. instant coffee
2 or 3 tbsp. milk
1 tsp. vanilla

Cream butter, add confectioners' sugar and instant coffee and 2 tablespoons milk adding more if needed. Beat until creamy. Frost cake and sprinkle with chopped nuts if desired.