COFFEE AND WALNUT CAKE

2 tbs Coffee Essence (eg Camp)
175g Butter, softened
175g Caster Sugar
3 Medium Eggs
175g S.R. Flour
100g Walnuts
For The Filling
125g Butter, softened
250g Icing Sugar
2 tbs Coffee Essence (eg Camp)
8 Walnut Halves

Pre-heat oven to 180'C/Gas Mark 4. Grease and flour 2 x 7in sandwich tins. Place all the ingredients into a bowl and beat until smooth. Divide between the sandwich tins and bake for 25 - 30 minutes or until just firm to the touch in the centre.

Remove the cakes from the oven and cool in the tins for 5-10 minutes, then turn out onto a wire rack to cool completely.

To make the filling, beat together the butter, icing sugar, and coffee essence until smooth, adding 1tbs boiling water if the mixture is too thick. Use to fill the cake and spread on top. Use walnut halves to decorate.