DIRECTIONS

Line three 9-in. round baking pans with waxed paper; set aside. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
    Meanwhile, in another mixing bowl, beat egg yolks 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; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold into batter just until blended. Divide among prepared pans.
    Bake at 375° for 20-25 minutes or until tops spring back when lightly touched. Invert pans; cool for 20 minutes. Remove from pans to wire racks; cool completely. Remove waxed paper.
    In a small mixing 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 the 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.