Step #1
METHOD (Makes 1). Dissolve the instant coffee in 2-3 tbsp hot water then make this up to 200ml with cold water.
Step #2
Pour into a mixing bowl together with the vegetable oil and the Cake Mix and blend to a smooth batter following the instructions on the pack. Pour the batter into a deep round pre-lined 19cm (7½ inch) baking tin. Bake towards the lower half of a preheated oven at 160 - 170°C (325 - 340°F Gas Mark 3-4) for approximately 55-60 minutes.
Step #3
Allow to cool completely. Using the ingredients listed under "BUTTERCREAM", dissolve the instant coffee in the hot water and blend this together in a bowl with the butter and sieved icing sugar.
Step #4
Beat with a wooden spoon or electric mixer until light and fluffy. Cut the coffee cake in half across to form two layers.
Step #5
Place one layer on a serving plate and spread over with a third of the prepared buttercream. Place the other layer on top and spread the remaining buttercream over the top and sides of the cake. Save 6 walnut halves for decoration. Finely crush the rest and use to mask the sides of the cake.
Step #6
Cut the walnut halves in two and place these on top of the cake. NOTE: For that extra special touch, sprinkle the base layer of the cake with a tablespoon of coffee liqueur before sandwiching with the buttercream.
