Directions (continued)

• Gradually fold into batter. Place 1/2 cup batter on one of the
• prepared baking sheets; using a small spatula, spread batter evenly
• into an 8-in. circle. Bake at 350° for 6-7 minutes or until cake
• springs back when lightly touched (do not overbake).
• Cool on a wire for 5 minutes; gently peel off parchment paper. Repeat
• with remaining batter and pans. When cool, stack cakes with waxed
• paper or paper towels in between. Gently smooth top and sides of
• stack. Refrigerate overnight if desired.
• For buttercream, in a small saucepan, melt chips with coffee and
• sugar; stir until smooth. Remove from the heat. Add a small amount
• of mixture to egg yolks; return all to the pan, stirring constantly.
• Cook for 2 minutes or until mixture is thickened and reaches
• 160°, stirring constantly. Remove from the heat; stir in
• vanilla. Cool to room temperature.
• In a large bowl with a whisk attachment, beat butter until fluffy,
• about 5 minutes. Gradually beat in chocolate mixture. If necessary,
• refrigerate until frosting achieves spreading consistency.
• Set aside one cake layer. Spread 1/4 cup frosting on each of the
• remaining cake layers; stack on a serving plate.
• In a small saucepan, melt caramels with milk. Remove from the heat;
• pour evenly over reserved cake layer. Place on top of cake. Frost
• sides of cake and decorate the top with remaining frosting. Yield:
• 12 servings.