5 eggs (beaten separately)
1 c. chopped pecans
5 tsp. coffee
3 c. flour (sifted twice)
1 c. buttermilk
1 c. butter
1 tsp. baking soda
4 tsp. cocoa
2 tsp. vanilla
2 1/2 c. sugar

Cream butter and sugar. Sift flour, soda and cocoa together. Add egg yolks to butter and sugar. Add dry ingredients alternately with buttermilk. Stir in coffee and vanilla. Add pecans. Fold in beaten egg whites. Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched.

ICING:

1/2 c. butter
1 box powdered sugar
3 tsp. coffee
1/2 c. chopped pecans
1 tsp. vanilla
2 tsp. cocoa
1 egg yolk

Sift powdered sugar and cocoa. Beat egg yolk, stir into coffee and vanilla. Cream butter and powdered sugar; add liquid, beating until light and fluffy. Add chopped pecans. This cake freezes well.