---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 12 Servings
       2 c  Butter
   4 1/2 c  Flour; sifted
     1/8 ts Salt
       1 ts Baking powder
       6    Eggs
       1 lb Brown sugar
     1/2 c  Milk
       1 ts Vanilla
       3 tb Instant coffee
       4 c  Chopped pecans
     Set out butter to soften.  Sift together flour, salt, baking powder.
   Grease bottom of 10-inch tube pan. Separate eggs; beat yolks well; beat egg
   whites until stiff. In a large mixing bowl, cream together butter and brown
   sugar.  Add beaten egg yolks, mixing well. Combine milk, vanilla and coffee
   dissolved in 3 Tablespoons hot water. Add alternately with dry ingredients.
   Fold in pecans and egg whites. Pour into pan and bake at 325 degrees 1-1/2
   hours.  Let cool in pan on cake rack. Remove from pan. Serves 12.
   From TEXAS COOK BOOK received in the April swap from TSUEX.
   Formatted for MM by Pegg Seevers 5/1/94