6 extra lg. eggs
1 c. sugar
2 1/4 c. fine chopped pecans
1 tsp. vanilla
1/2-1 tsp. cinnamon

Preheat oven to 375 degrees. Separate eggs. Beat yolks with 3/4 cup sugar until completely dissolved. Beat whites to thick foam; gradually add remaining sugar with vanilla. Mix nuts with cinnamon. Fold egg yolks into egg whites alternately with nuts. Do not over mix. Grease and flour two 10 inch cake pans. Bake 15-20 minutes. Cool on rack.

FILLING AND FROSTING:

1 pt. heavy cream
1/4 c. sugar
Vanilla

Whip heavy cream with vanilla and sugar until thick. Fill and frost cake.