180°C, 350°F, Gas Mark 4


4 oz margarine/butter 4 oz caster sugar
2 eggs 4 oz flour
2 oz chopped walnuts 1 tblspn coffee essence

Cream margarine and sugar until light, add eggs one at a time, beating well. Mix in coffee essence, sieve flour, fold in chopped walnuts. Turn into 2, 7" sandwich tins. Bake for 25-30 minutes. When cool, fill with butter icing and ice top with coffee icing and decorate with butter cream & walnuts.