Total Calories: 179
At least 2 hours or up to 3 days before serving:
Preheat oven to 375°. Grease and flour a 9 x 9 x 2-inch baking pan. Into a small bowl, sift flour, baking powder and salt set aside.
In a small saucepan over low heat, melt butter or margarine in milk remove from heat.
In a small mixer bowl at high speed, beat egg yolks for 2 minutes or until thick and pale yellow. At medium speed, gradually beat in sugar. Add vanilla and about 1/4 cup of the milk mixture. Beat until well blended.
Fold in flour mixture, then remaining milk mixture. Pour into pan. Bake for 20 minutes or until golden brown on top. Cool on a wire rack for 10 minutes. Remove from pan and cool completely.
In a heavy 1-quart saucepan over medium heat, melt butter. Stir in sugar, water and coffee powder. Cook and stir until sugar is dissolved. Boil for 3 minutes or until syrupy and only about 1/3 cup remains. Remove from heat and stir until mixture thickens and is of spreading consistency.
To assemble, cut cake in half then slice each half horizontally making four very thin layers. With crust-sides up, spread each layer with about 1 1/2 tablespoons of the coffee filling.
Place one layer, filling-side up, on a serving plate and spread with about 1/3 cup of the buttercream. Spread buttercream on remaining layers and stack on bottom layer. Cover sides of cake with all but 1 cup of the remaining buttercream.
Sprinkle top with instant coffee powder. Using a decorating bag fitted with a small star tube, pipe on remaining buttercream. Cover loosely and refrigerate until 30 minutes before serving.
*At altitudes above 5,000 feet, use only 1/4 teaspoon baking powder.
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