Directions (continued)

• large bowl, combine the ground walnuts, flour, cinnamon and salt;
• set aside. Grease the bottom of four 9-in. round baking pans; line
• with waxed paper. Dust with flour and set aside.
• In a large bowl, beat egg yolks until slightly thickened. Gradually
• add 1 cup sugar, beating on high speed for 10 minutes or until thick
• and lemon-colored. Blend in vanilla. Gently stir 1/3 cup ground
• walnut mixture at a time into yolk mixture; fold in chopped walnuts.
• In another bowl with clean beaters, beat egg whites and cream of
• tartar on medium speed until soft peaks form. Gradually beat in
• remaining sugar, about 1 tablespoon at a time, on high until stiff
• peaks form. Fold a fourth of egg whites into the batter, then fold
• in remaining whites. Gently spoon into prepared pans.
• Bake at 350° for 14-18 minutes or until cake springs back when
• lightly touched. Cool for 10 minutes before removing from pans to
• wire racks to cool completely.
• For filling, in a heavy saucepan, bring the sugar, water and coffee
• granules to a boil; cook over medium-high heat until sugar is
• dissolved. Remove from the heat. Add a small amount of hot mixture
• to egg yolks; return all to the pan, stirring constantly. Cook 2
• minutes longer or until mixture thickens, stirring constantly.
• Remove from the heat. Cool to room temperature.
• In a microwave, melt chocolate; stir until smooth. Set aside. In a
• large bowl, cream butter until fluffy, about 5 minutes. Gradually
• beat in coffee mixture and chocolate. Beat in confectioners' sugar
• until fluffy, about 5 minutes.
• For frosting, in a large bowl, beat cream until it begins to thicken.
• Add confectioners' sugar and vanilla; beat until stiff peaks form.
• Spread mocha filling between cake layers. Frost top and sides of cake
• with whipped cream; dust with gold dust. Refrigerate for at least 2
• hours before serving. Yield: 12 servings.