CUSTARD:

1 egg yolk
1 tbsp. corn starch
1/2 tsp. vanilla
2 tbsp. sugar
1 c. warm water

Beat egg yolk and add sugar and cornstarch. Stir in warm milk and heat until thick. Add vanilla, stir and chill.

CAKE BATTER
1/2 c. sugar
1/2 c. butter
3 eggs (divided)
4 tbsp. milk
1 c. flour
1 tsp. baking powder
1/2 tsp. vanilla

Cream butter and sugar. Beat in egg yolks, milk and vanilla. Sift flour and baking soda. Add to creamed mixture and mix well. Divide and pour into 2 greased 8 or 9 inch cake pans.

TOPPING:

4 egg whites
1/2 c. sugar
1/4 tsp. cream of tartar
1 c. finely chopped pecans

Beat 4 egg whites to a soft peak and gradually stir in sugar and cream of tartar. Beat to a stiff peak and spread over batter. Sprinkle pecans over topping and bake at 375 degrees for 20 minutes. Let cool a few minutes, cut away from edge and turn out onto a plate, upside down. Spread custard over layer and place second layer on top, right side up.