Make the above cake recipe twice (two times).
Preheat oven to 375 degrees F. Line two 14- x 10-inch rimmed pans with wax paper. Grease wax paper with butter or margarine.
In a large bowl, beat egg yolks until thick and creamy. Gradually beat in sugar and 1 tablespoon lemon juice.
In a small bowl, sift cornstarch, flour, and salt together; add to egg yolk mixture. Add remaining lemon juice and beat until smooth.
In a large bowl, beat egg whites until stiff peaks form; fold into already prepared batter mixture.
Spread batter evenly onto the prepared baking sheets. Bake 10 to 15 minutes; remove from oven. Remove from baking sheets immediately and remove wax paper. Let cakes cool on wire racks.
Prepare and bake the 2nd batch of chocolate cake batter.
To assemble, cut each layer in half widthwise. NOTE: After making this recipe twice, you will end up with a total of eight (8) layers.
Place each layer, one by one, onto a cake plate and frost each layer with Chocolate Frosting. After frosting the top layer, sprinkle with chopped nuts.
Makes 16 servings.
3 (1-ounce) squares unsweetened chocolate
3 (1-ounce) squares semi-sweet chocolate
6 egg yolks
1 cup granulated sugar
3/4 cup heavy cream
1 3/4 cups butter, room temperature
Melt chocolate (unsweetened and semi-sweet chocolate) in the top of a double boiler over hot water. In a medium bowl, combine egg yolks and sugar. Stir in heavy cream; add to the melted chocolate. Cook, stirring constantly, until thickened. Remove from heat and let cool.
In a medium bowl, cream butter until light and fluffy; beat into chocolate mixture, 1 tablespoon at a time. Chill until frosting is of spreading consistency.