2 1/2 c. sifted cake flour
3 tsp. baking powder
1/8 tsp. salt
5 eggs
2 1/2 c. sugar
1 tbsp. butter
1 1/4 c. milk, scalded
1 tsp. vanilla extract

Mix and sift flour, baking powder and salt. Beat eggs until thick; gradually add sugar, beating meanwhile. Melt butter in scalded milk; add to egg mixture and mix well. Add flour mixture and mix well. Add extract and mix. Pour batter into 3 greased 9" layer cake pans. Bake in preheated 350 degree oven about 30 minutes. Cool about 15 minutes; remove from pans and cool on wire cooling racks. Cut each layer into 2 layers. Fill and frost with Cocoa Filling and Frosting.

COCOA FILLING & FROSTING:

1/2 c. granulated sugar
1/2 c. flour
1/4 c. sifted cocoa
2 1/3 c. milk
1 c. butter
2 c. sifted confectioners' sugar
2 tsp. vanilla extract
1 c. chopped pecans

Mix granulated sugar, flour and cocoa in a saucepan. Add milk gradually and stir and cook until thickened, about 200 degrees); chill. Cream butter well, add confectioners' sugar, gradually and cream until fluffy; add extract and mix. Combine mixtures and beat well. Chill. Put the six layers together with filling and spread it on top and sides of cake. Sprinkle top and sides of cake with nuts.