Ingredients

3/4 Cups Sugar
12 Eggs
1 Teaspoon Vanilla
3/4 Cup Flour
1 Teaspoon Baking Powder
4 8-Inch Cake Pans, used upside down

Frosting:
1 Cup Butter
1 Pound Confectioners Sugar
3 Tablespoons Nestle Cocoa
3 Tablespoons Hot Black Coffee
1 Teaspoon Vanilla
Pinch of Salt

Directions

Mix 3/4 flour and 1 tsp. baking powder and set aside. Separate eggs; beat yolks until thick and lemony color. Add sugar. Beat for 20 minutes. Set aside. In a separate bowl start whipping egg whites until stiff peaks form. Alternate folding egg whites and dry mixture into yolk mixture. Grease and flour pans after each time used, for layers. Spread 5 tablespoons of batter on wrong side of 8-inch cake pan. Bake at 350º for about one minute each layer. 4 layers/pans can fit into the oven at a time. Carefully remove baked batter from underside of pans. Be sure not to over bake. Layers are like large pancakes. Place on racks to cool.

Frosting: Cream butter with electric mixer. Add black coffee, Nestlé cocoa, powdered sugar, vanilla and salt.

Lay out layers of thin cake and frosting on a decorative round plate in an alternating fashion. When assembling cake, add chopped walnuts on each third layer.

Notes