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2 1/2 cup sifted cake flour

3/4 cup granulated sugar

3 tsp baking powder

1 tsp salt

3/4 cup brown sugar

1/2 cup vegetable oil

7 egg yolks

3/4 cup water

1 tsp vanilla

7 egg whites

1/2 tsp cream of tartar

1 cup finely chopped pecans

Preheat oven to 325 F

It says to use ungreased 10" tube pan (I might spray it lightly)

Sift flour

Add sugar, baking powder, salt, and brown sugar

Make a well in the dry ingredients

In this order add: oil, egg yolks, 1/4 cup cold water, and vanilla

Blend thoroughly

In large, separate bowl whip egg whites and cream of tartar until very stiff

Fold sugar and egg yolk mixture slowly into beaten egg whites

Gently fold in chopped nuts

Pour into pan and bake for 70 minutes

Invert cake to cool for 15 minutes, then remove from pan and cool on rack


Brown 1 stick of butter in a pan

Add 2 cups powdered sugar

Add 2 tbsp hot water or warm heavy cream

Ice cake when cooled

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