1 white cake mix
3 eggs
1 1/4 c. water
1/2 c. oil

Mix together cake mix, eggs, water, and oil. Bake in 9 x 13 pan according to cake package directions. 1/2 tbsp. water

Melt chocolate in double boiler. Add water; heat until smooth. (Chocolate can also be melted in microwave. Use 1 minute on HIGH power.) 4 eggs, separated 1 pt. (2 c.) whipping cream 1 c. chopped pecans

Remove melted chocolate from heat. Add egg yolks one at a time, beating after each addition. Beat egg whites until stiff and fold into chocolate mixture. Whip 1/2 pint (1 cup) of the cream and sweeten to taste with the confectioners sugar. Fold into chocolate mixture. Add 1/2 cup of pecans.

Line a 2-quart round bowl, bottom and sides, with thin slices of the cake. Mash cake to the sides of the bowl. cover with the chocolate sauce. Add another layer of thinly sliced cake. Cover with sauce. Repeat until all of the sauce mixture is used, ending with a layer of cake on top.

Refrigerate for 24 hours. Turn cake out of bowl onto serving dish. Whip remaining 1/2 pint (1 cup) of cream and use it to frost cake. Sprinkle with the remaining pecans.