Coffee Walnut Layer Cake
|Whole wheat flour||2 1⁄4 Cup (36 tbs)|
|Baking soda||1 Teaspoon|
|Batter||1 Cup (16 tbs), softened|
|Pure vanilla extract||1 Teaspoon|
|Strong liquid coffee/Coffee substitute||1⁄2 Cup (8 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Cream cheese||16 Ounce, softened (Two 8 Ounce Packages)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Honey||1 Cup (16 tbs)|
|Chopped nuts||1 Tablespoon|
1. Preheat the oven to 300 degrees.
2. Mix the whole wheat flour, baking soda, and salt.
3. Cream the butter, honey, egg yolks, and vanilla until fluffy. Add coffee and buttermilk alternately with the dry ingredients and mix well.
4. Beat the egg whites until stiff and fold into the batter.
5. Line the bottoms of three 9-inch layer cake pans with wax paper and oil the sides of the pans.
6. Turn the batter into the pans, spreading it evenly.
7. Bake for 30 minutes, or until browned and the edges pull away from the sides of the pans. Let stand for about 5 minutes, then turn out on racks to cool. Peel off the paper.
8. To make the frosting, beat the cream cheese, butter, and honey until well blended. Beat in the coffee. Refrigerate until ready to use.
9. When the cakes are thoroughly cooled, spread the frosting between layers and on top of the cake, sprinkling each layer with walnuts, including the top layer.