6 eggs, separated
1 1/2 c. sugar
2 tbsp. rum
1 tsp. powdered coffee
1 tsp. baking powder
3 tbsp. flour
2 c. grated pecans

FILLING:

1 c. heavy cream, whipped
3/4 c. powdered sugar
Rum to taste

Beat egg yolks and sugar until light and creamy. Add flour, coffee, baking powder, rum and pecans. Then fold in stiffly beaten egg whites. Bake in three 8 inch buttered and floured pans at 350 degrees for 25-30 minutes.

FILLING: Mix whipped cream, powdered sugar and rum and place between layers. You may drizzle with chocolate on top if desired.