A Delicious recipe for moist caramel cake with chocolate glaze and nuts.
Preheat oven to 350°. grease a 9-inch round cake pan.
In mixer fitted with whisk attachment beat the butter on medium speed until light and fluffy. Add the sugar and egg yolks and beat until incorporated. Sift together the dry ingredients and add to the mixture alternating with buttermilk, beginning and ending with dry ingredients. Add the coffee and vanilla and beat well.In a clean bowl and with a clean whisk, beat the egg whites until they form stiff peaks. Gently fold into batter.
Bake for 30 minutes or until a cake tester inserted in the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes then remove from pans and allow to cool completely on wire racks.
To make the glaze.Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread on cooled cake.
Sprinkle with walnuts.