6 eggs, separated
1 c. sugar
1 c. Holland rusk crumbs
1/2 c. nuts, finely chopped
1 tsp. powder
1 tsp. vanilla

Beat egg yolks until thick; add sugar; beat and add crumbs, nuts and baking powder. Beat egg whites until stiff and fold into yolk mixture. Add vanilla. Bake at 350 degrees for 30 minutes in a 9 x 13 inch cake pan. When cool, whip 1/2 pint of whipping cream and spread over cake. Drizzle Sanders chocolate sauce over whipped cream. Place in refrigerator until ready to eat.