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When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes. Add the beaten eggs to the mixture and stir well. Set aside a small handful of the pecan nuts.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly.

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