Total Time
1hr
Prep 35 mins
Cook 25 mins

Found this recipe in the December January 2007 issue of Taste of Home magazine and thought I'd better store it here for future use.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; Line three 9 inch round cake pans with waxed paper; set aside.
  2. Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
  3. In another mixing bowl, beat egg yolks until slightly thickened.
  4. Gradually add 1 cup of the granulated sugar beating until thick and lemon colored; beat in vanilla.
  5. Combine nuts, bread crumbs, baking powder and 1/2 teaspoon of the salt; stir into the egg mixture until combined.
  6. Add remaining 1/4 teaspoon of the salt to the egg whites and beat with electric mixer on medium speed until soft peaks form.
  7. Gradually beat in remaining 1/2 cup of the granulated sugar, 2 tablespoons at a timebeating on high until stiff glossy peaks form and the sugar is completely dissolved.
  8. Gradually fold egg white mixture into the batter until just blended.
  9. Divide batter amongst prepared cake pans and bake in preheated oven for 20-25 minutes.
  10. Cool 20 minutes, then remove from pans and complete cooling on wire racks; remove waxed paper.
  11. In a small bowl, beat heavy cream until it begins to thicken.
  12. Add confectioner's sugar and vanilla, beating until stiff peaks form.
  13. Cover and chill until you're ready to assemble the cake.
  14. In a large saucepan, melt butter and chocolate over low heat; then remove from burner.
  15. Stir in coffee, vanilla and confectioner's sugar.
  16. Spread the chilled filling between the three layers, stacking them as you go.
  17. Then cover the tops and sides of the cake with the mocha frosting; garnish with the pecan halves.