Meringue Cradle Cake

• 4 egg, separated
• 1 c. sugar
• 1 c. pecans
• 1 sq. grated unsweetened chocolate
• 2 c. sifted all purpose flour
• 2 1/2 tsp. double acting baking powder
• 1 tsp. salt
• 1/2 c. butter or margarine
• 1 c. sugar
• 4 unbeaten egg yolks
• 1 c. milk
• 1 tsp. vanilla

1. Beat egg whites until soft mounds form.
2. Gradually add 1 c. sugar, beating constantly until straight, glossy peaks form.
3. Fold in pecans, finely chopped and chocolate.
4. Spread evenly over bottom and three-fourths up sides of 10-inch tube pan, well greased and lined with waxed paper on the bottom.
5. Sift together flour, baking powder and salt.
6. Cream butter. Gradually add 1 c. sugar, creaming well.
7. Add unbeaten egg yolks; beat well.
8. Combine milk and vanilla.
9. Add alternately with the dry ingredients to creamed mixture.
10. Blend well after each addition.
11. Pour into meringue-lined pan. Bake at 325u0b0 for 1 1/4 to 1 1/2 hours. Do not underbake.
12. Cool 20 minutes. Loosen cake with spatula; cool 30 minutes longer before removing from pan.
13. Decorate top of cake with pecan halves dipped in melted semi-sweet chocolate if desired.
14. (Cake may be baked in two 9x5x3 inch pans for 50 to 60 minutes.)

egg, sugar, pecans, chocolate, flour, double acting baking powder, salt, butter, sugar, egg yolks, milk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=29996 (may not work)