Portuguese Coffee Buttercake

                      
 
                        PORTUGUESE COFFEE BUTTERCAKE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Unsalted butter, softened
                         -(no substitutions)
    1       c            Sugar
    4       lg           Eggs, at room temperature
    1       t            Vanilla extract
    1 1/2   c            All-purpose flour
      1/4   ts           Salt
                         Coffee Buttercream
      3/4   c            Milk
    6       lg           Egg yolks
    1       c            Sugar
    4       ts           Instant coffee powder
    1       tb           Vanilla extract
    2       c            Unsalted butter, softened
                         -(no substitutions)
 
   Prep time:  1-1/2 hours plus cooling Baking time: 10
   to 12 minutes per batch
   
   Cake Wafers
   
   Cake wafers:  Preheat oven to 350 deg. F.  Invert two
   (or more if you have them) 9-inch round cake pans;
   grease and flour bottoms of pans.
   
   Beat butter in mixer bowl until smooth.  Beat in sugar
   until light and fluffy.  Add eggs one at a time,
   beating well after each addition. Beat in vanilla.
   Beat in flour and salt just until combined.
   
   Spread 1/3 cup batter evenly on each inverted cake pan
   to within 1/4 inch of edge.  Bake 10 to 12 minutes,
   until lightly browned around edges. With long, thin
   metal spatula, loosen each wafer and transfer to wire
   racks to cool completely.  Repeat on buttered, floured
   pans with remaining batter to make a total of 12
   wafers. (Can be made ahead. Stack between sheets of
   wax paper and cover tightly, up to 2 days.)
   
   Coffee buttercream:  Heat milk in medium saucepan over
   medium heat just to boiling.  Meanwhile, whisk egg
   yolks and sugar together in medium bowl. Gradually
   whisk in hot milk.  Return mixture to saucepan; cook,
   stirring constantly, over medium-low heat until
   mixture thickens and coats back of spoon, about 6
   minutes.  (Do not boil.) Strain through sieve into
   mixer bowl.  Stir in coffee powder and vanilla. Cool
   to room temperature. Beat in 2 cups butter, 1
   tablespoon at a time, beating well after each addition.
   
   To assemble, place 1 cake wafer on serving platter.
   Spread evenly with 1/3 cup buttercream.  Add second
   wafer and 1/3 cup more buttercream; repeat with
   remaining wafers and buttercream, ending with wafer.
   Pipe remaining buttercream decoratively on top.  (Can
   be made ahead. Cover and refrigerate up to 24 hours.)
   Remove from refrigerator 30 minutes before serving.
   Makes 16 servings.
   
   Per serving:  475 calories, g35 total fat, g21 sat.
   fat, mg220 chol., mg63 sodium, g35 carbo., g5 pro.
   
   From:  LADIES' HOME JOURNAL (R) November, 1991, Volume
   108, No. 11.