Cake:

5 egg yolks
1 c. granulated sugar
1 c. cake flour, sifted
1 tsp. baking powder
1/2 tsp. vanilla
5 egg whites
1 c. ground nuts
5 tbsp. cold strong coffee

Beat egg yolks until thick. Add sugar and beat until well blended. Sift flour. Measure required amount after sifting. Sift again with the rest of the dry ingredients. Add alternately with cold coffee and vanilla to egg mixture. Beat egg whites until stiff. Fold into batter. Fold in nuts, reserving a few for the top. Pour batter into 2 ungreased 9-inch cake pans and bake in a preheated 350°F oven for 25 to 30 minutes.

Frosting:

1 pkg. vanilla pudding mix (not instant)
1 1/4 c. milk
1/2 c. shortening
1/2 c. (1 stick) butter
1 c. granulated sugar
1 tsp. vanilla

Cook pudding according to package directions over low heat until thick, stirring constantly. Cool.

To make frosting, cream shortening, butter, sugar and vanilla until well blended for at least 10 minutes with electric mixer. Add pudding mixture and beat until light and fluffy (about the consistency of thick whipped cream). Frost cake when cool. Cake layers can be cut in half to make four layers.