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1
Preheat oven to 350F.
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2
Separate eggs.
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3
Allow egg yolks and egg whites to stand at room temperature for 30 minutes.
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4
Grease the bottoms of three 9 x1-1/2-inch round cake pans.
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5
Line pans with waxed paper; grease waxed paper.
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6
Set pans aside.
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7
In a medium bowl, stir together flour and baking powder; set aside.
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8
In a large mixing bowl, beat egg yolks, sugar and coffee with an electric mixer on low speed until combined.
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9
Beat on high speed about 5 minutes or until satin smooth.
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10
Add flour mixture and beat until combined; stir in nuts.
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11
Set aside.
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12
Thoroughly wash beaters.
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13
In a very large mixing bowl, beat egg whites on medium speed until stiff peaks form (tips stand straight).
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14
Gradually fold batter into beaten egg whites until combined.
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15
Pour into prepared baking pans.
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16
Bake for 20 to 25 minutes or until cake tops spring back when lightly touched (centers may dip slightly).
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17
Cool cake layers on wire racks for 10 minutes.
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18
Remove cake layers from pans; remove waxed paper.
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19
Cool thoroughly on wire racks.
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20
Meanwhile, make frosting: In a small saucepan, whisk milk into cornstarch.
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21
Cook and stir over medium heat until thickened and bubbly.
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22
Reduce heat; cook and stir for 2 minutes more.
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23
If you like, stir in rum.
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24
Cover surface with plastic wrap.
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25
Cool to room temperature (do not stir).
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26
In a large mixing bowl, beat butter for 30 seconds.
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27
Add 2 cups powdered sugar; unsweetened cocoa powder, if you like; and vanilla.
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28
Beat with electric mixer on medium speed until light and fluffy.
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29
Add cooled milk mixture to butter mixture, half at a time, beating on low speed after each addition until smooth.
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30
Beat in 5 to 6 cups additional powdered sugar until spreading consistency.
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31
Spread 1/2 cup frosting on each layer; stack layers.
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32
Frost sides of cake with remaining frosting.
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33
If you like, garnish with chopped nuts.
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34
Loosely cover and chill cake for up to 3 days.
