4 eggs
1 c. sugar
1 c. cake flour
1 tsp. baking powder
1 tsp. vanilla

Beat eggs with sugar until thick and lemony. Add other ingredients. Bake in two 9-inch layer pans at 375 degrees. Bake 15 minutes. Cool and split into 4 layers.

CREAM FILLING:

1 pt. heavy whipping cream
1 tsp. powdered instant coffee
1 c. instant cocoa (Nestle's)

Whip to a creamy consistency. Fill between each layer and sprinkle with finely chopped pecans. Frost top and sides of cake and garnish with chopped nuts. Store in refrigerator.

Frosting should be firm whipped cream; don't make mocha butter though.

This is not the cake to make during hot, humid weather. If you do, chill mixing bowl and beaters in freezer prior to making whipped cream.