2 c. flour
3 tsp. baking powder
2 c. sugar
1/2 tsp. salt
4 eggs, separated
2 tsp. butter
4 oz. walnuts, chopped
1 tsp. vanilla
1 c. strong black coffee

ICING:

1 lb. confectioners sugar
3/4 stick butter
1 tsp. vanilla
2 tsp. cocoa
Hot black coffee

Measure and sift 2 cups flour. Re-sift with 3 teaspoons baking powder, 1 cup sugar and 1/2 teaspoon salt. Set aside. Beat stiff 4 egg whites, add them to 1/2 cup sugar. Beat again and set aside. Dissolve 2 teaspoons of butter in one cup of strong hot coffee. Beat 4 egg yolks, add 1/2 cup sugar, pour over coffee and butter mixture and mix until smooth. Add flour mixture and vanilla, fold in egg white mixture and nuts. Pour into 2 (9 inch) cake pans, greased and floured. Bake 35 to 40 minutes at 350 degrees.

ICING: Mix first 4 ingredients, add coffee until smooth enough to spread. Ice cake and top with walnuts.