INGREDIENTS
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
FROSTING:
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
