c. soft butter
3 eggs, separated
3 c. sugar
3 c. sifted cake flour
1/4 tsp. baking soda
1 (8 oz.) sour cream
4 c. chopped pecans

Cream sugar and butter until fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about 1/4 cup flour. Combine remaining flour and soda, add to creamed mixture alternately with sour cream, beating well after each addition.

Fold in stiffly beaten egg whites. Dredge pecans in reserved flour and fold into batter. Spoon batter into a greased and floured 10 inch tube pan. Bake at 300 degrees for 1 1/2 hours. Cool 15 minutes before removing from pan. Ice with chocolate frosting.

CHOCOLATE FROSTING:

1/4 c. milk
1/4 c. butter
2 envelopes (2 oz.) Nestle's chocolate bake
1 tsp. vanilla extract
2 1/2 c. sifted confectioners' sugar

In large saucepan combine milk and butter. Bring to a boil; remove from heat. Blend in Nestle's Chocolate Bake and vanilla extract.

Stir in confectioners' sugar; blend until smooth. Thin with few drops of milk if necessary. Sprinkle with chopped pecans.