METHOD (Makes 1).
Dissolve the instant coffee in 2-3 tbsp hot water then make this up to 200ml with cold water.
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.
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.
Beat with a wooden spoon or electric mixer until light and fluffy.
Cut the coffee cake in half across to form two layers.
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.
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.
Your cake mix products are excellent. Tried the Ginger and Madeira in the oven. Easy to make, convenient and lovely quality not like most bought cakes and as good as home cooking.
Kenneth Johnson
A classic, long awaited for recipe. Lovely for Sunday Tea, Mothers Day, Fathers Day, Easter Day or even my birthday! Just name the day and make this delicious gateau for family and friends to enjoy. Deb the Bread