Coffee and Walnut Cake

So I made another recipe from this really obcure baking book I received for Christmas. Obscure like, it has no author listed anywhere. My friend found it at Half Priced Books, and it's a little strange at times. Baking times and temperatures aren't always important, and neither is any kind of order. But that's only for some recipes=)

Anyways, I had been dying to try another recipe out of the book to see if it could actually produce some good stuff. I choose another coffee item. What can I say? I love coffee even though I don't drink it. Well that's actually a lie. I could drink any variation of iced coffee everyday for the rest of my life! Where was I going with this? Oh yeah, the cake. I happened to have some walnuts around and a perfect storm of flavors had my mind and taste buds intrigued.

I made this awhile ago, but I remember liking it a lot! I remember the frosting being pretty sugary, but then again I did go fristing heavy=) Overall this worked as a nice snack cake. I do not think I would serve it to use for a celebration cake, but tea time or a brunch would be a good option.

Coffee &Walnut Cake
from What's Cooking, Baking
serves 8

3/4 cup butter
3/4 cup brown sugar
3 eggs, beaten
3 tbsp strong black coffee (I always use Nescafe packets and dissolve them into water)
1 1/2 cups self-rising flour (I used regular flour with extra baking soda)
1 1/2 tsp baking powder
1 cup walnut pieces
walnut halves to decorate with

Preheat the oven to 350 degrees. Grease and flour the bottoms of two 8-inch round layer cake pans.

Cream together the butter and brown sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Beat in the coffee.

Sift the flour and baking powder into the mixture, then fold in lightly and evenly with a metal spoon. Fold in the walnut pieces.

Divide batter between the prepared cake pans and smooth level. Bake in preheated oven for 20-25 mins, or until golden brown and springy to the touch. Turn out onto a wire rack to cool.

Frosting
1/2 cup butter
1 3/4 cup powdered sugar
1 tbsp strong black coffee (same method as before)
1/2 tsp vanilla extract

Beat together the butter, powdered sugar, coffee and vanilla, mixing until smooth and creamy.

Use about half of the frosting to sandwich the cakes together, then spread the remaining frosting on top and swirl with a metal spatula. Decorate with walnut halves.