Three parts to this recipe, cake mixture, filling and icing.
You will need to pre-heat the oven to 180c. and line and grease two deep sandwich tins (20cm) diameter.
Beat together for at least 5 minutes in a bowl or food processor 200gms of soft butter with 200gms of castor sugar. Continue beating and add 4 free range eggs, 1 at a time, using a little flour if it starts to separate.
Sift and fold into the mixture 200gm of self raising flour.
Then fold in 50gm of chopped walnuts.
Fold in 1 teaspoon of Coffee Essence mixed with a teaspoon of water.
Divide the mixture evenly between the two tins and bake for about 20/25 minutes.
Make a filling of Icing Sugar (about 150 gm) Soft Butter (about 60gms),
2 teaspoons of Coffee essence and 1 tablespoon of Cream
Icing Sugar (about 250gms) mixed with 1 teaspoon of Coffee essence and enough cold water to bind.
Sandwich the two cakes with the filling and then pour icing onto top and spread evenly over sides and top.Decorate, if you wish with Walnut halves.
HINT: No Coffee essence? Make up strong mixture with instant Coffee 4 teaspoons for the cake and 1 teaspoon for the icing.