I thought many might enjoy this. I know at times I am overrun with eggs. I love recipes like this one from today's Houston Chronicle Food Section: A dozen reasons to love this cake By ELIZABETH PUDWILL FOOD WRITER MONTHS ago, I got a request for a Bundt cake made with 12 eggs. Barbara Dickey sent in her favorite, which I tested at home. Watch the cake closely; overbaking will result in a dry cake. 12-EGG BUNDT CAKE 1cup butter � 2cups sugar � 12 egg yolks � 1cups flour � 1teaspoons vanilla or � lemon extract Preheat oven to 325 � degrees. Cream butter and � sugar well; add eggs, one at a time beating well after each. Add flour, then extract. Pour batter into a well- � greased bundt pan. Bake for 1 hour and 20 minutes. (Check at one hour.) POUND FOR POUND: Freeze the egg whites left over after making 12-Egg Bundt Cake for use in an angel food cake.