2. Beat eggs, and gradually add sugar, beating all the while. Sift flour with baking powder and add slowly to the mixture.
3. Add half the melted, cooled butter to the batter.
4. Pour remaining butter into a 10 by 15 by 3- inch baking pan.
5. Pour batter into pan and bake for 15 to 20 minutes, or until cake tester comes out clean.
PREPARE SECOND LAYER:
1. Beat second batch of eggs until creamy. Add sugar slowly.
2. Add chopped nuts, zwieback crumbs, cinnamon, cloves, and water and beat until smooth.
3. Remove first layer from oven, pour batter for second layer on top, and continue to bake for 25 minutes, or until tester comes out clean (do not overbake).
4. Cool in pan. When cool, cut in diamonds and serve with whipped cream, if desired.
