Beat whole eggs in mixer until frothy and lemon colored. Add sugar
and flour gradually. Add other ingredients in order, except
whipped cream.
Mix well, pour into 2 inch
well-buttered 8 x 12 baking pans. Bake at 325 for 45 minutes, or
until crusty and brown. Scoop up with pancake turner, keeping
crust on top. Pile on large platter, cover with cream and nuts.
Originally Submitted
7/14/2010
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