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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This cake was one that my mother obtained from a British cookbook. As I was going through my recipe box I realized I did not have this recipe so I promptly called her up and she was happy to give it to me. When making it I realized that the cake was really dense and made thin layers and was more of a torte. Ingredients:
3/4 cup butter (softened) |
3/4 cup granulated sugar |
4 eggs |
1 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1 tablespoon coffee extract |
3/4 cup butter (softened) |
1 lb powdered sugar |
1 tablespoon coffee extract |
2 cups walnuts (chopped fine) |
Directions:
1. Preheat oven to 350 degrees.
2. For cake, cream butter and sugar.
3. Add eggs one at a time beating after each.
4. Add flour and baking powder.
5. Add extract.
6. Pour batter into two prepared cake pans and bake for 30-35 minutes or until knife inserted in center comes out clean.
7. Cool cake completely before icing.
8. For icing, cream butter.
9. Add powder sugar and extract and whip until fluffy.
10. Place chopped walnuts on waxed paper.
11. When cake is completely cool, ice the middle and sides.
12. Pick up cake holding the top and bottom between hands and roll the sides in the chopped walnuts.
13. Finish the top with icing and garnish with walnut halves.
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