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

Beat egg yolks until thick and yellow, add sugar and beat until well blended. Sift flour, baking powder and salt together 3 times. Add alternately with cold coffee and vanilla. Beat egg whites stiffly. Carefully fold them into batter. Fold in ground nuts. Pour batter into two ungreased 9 inch layer cake pans. Bake in a 350 degree oven for 25 to 30 minutes.

BUTTER CREAM ICING:

1 pkg. vanilla pudding mix
1 c. milk
1/2 c. butter
1 c. granulated sugar
1 tsp. vanilla
1/2 c. shortening

Add milk to pudding and cook over low heat until thick. Cream shortening with butter, sugar and vanilla until well blended. Add cooled pudding to creamed mixture and beat until light and fluffy, about the consistency of thick whipped cream. Sometimes I add 1 square of melted baking chocolate. Spread frosting between layers and frost top and sides. Sprinkle with more ground nuts.