Directions (continued)

• until slightly thickened. Gradually add 1/2 cup sugar, beating until
• thick and lemon-colored. Beat in vanilla. Combine nuts, crumbs,
• baking powder and 1/2 teaspoon salt; stir into yolk mixture until
• combined.
• Add remaining salt to egg whites; with clean beaters, beat on medium
• until soft peaks form. Gradually add remaining sugar, 2 tablespoons
• at a time, beating on high after each addition until sugar is
• dissolved. Continue beating until soft glossy peaks form. Fold a
• fourth of the egg whites into batter, then fold in remaining whites.
• Divide among prepared pans.
• Bake 20-25 minutes or until tops spring back when lightly touched.
• Invert pans; cool 20 minutes. Remove from pans to wire racks; cool
• completely. Remove waxed paper.
• In a small bowl, beat cream until it begins to thicken. Add
• confectioners' sugar and vanilla; beat until stiff peaks form. Cover
• and refrigerate until assembling.
• In a large saucepan, melt butter and chocolate over low heat. Remove
• from heat. Stir in coffee, vanilla and enough confectioners' sugar
• to achieve frosting consistency. Spread filling between layers.
• Frost top and sides of cake. Garnish with pecans if desired. Yield:
• 12 servings.