6 eggs, room temperature
7/8 c. sugar
6 oz. ground roasted pecans or walnuts, room temperature

Beat together sugar and eggs until light and fluffy. Add nuts gradually. Pour into greased and floured 9 inch cake pan. Bake at 350 degrees for 45 minutes. Cut cake horizontally to make two 9 inch cakes. Frost with Whipped Cream Icing (see below).

WHIPPED CREAM ICING:

1 pt. whipping cream
4 oz. chocolate chips
1-2 tbsp. coffee liqueur
Ground nuts or shaved chocolate

Boil whipping cream and stir in chips to melt. Add liqueur. Cool mixture then chill in refrigerator until ice cold. When cold, beat with mixer. Frost cake and garnish as you like. Refrigerate before serving. Slice thin. Serves 12- 14.