Walnut Layer Cake

 Cake Ingredients

6 oz. Butter

6 oz. Castor/icing sugar

1/2 tsp. Vanilla essence

3 large eggs

6 oz. Self rising flour

2 oz chopped walnut

( plus some 1/2 walnuts for decoration)

Butter icing ingredients

4 oz. Icing sugar

1 tbsp coffee essence

Glacé ingredients

4 oz. Icing sugar

1 tsp coffee Spence

1/2 oz. Butter

1 tbsp water

Instructions 

Grease and flour three 7-inch round sandwich tins.  Cream butter with sugar and vanilla essence until soft and creamy.  Add eggs, one at a time, beating each in thoroughly.  Fold in the sifted flour and the chopped nuts.  Divide mixture between prepared tins and bake (375F) for 20 minutes, or until golden brown and firm to the touch.  Turn out on wire racks and allow to cool.

Sandwich cakes together with the coffee butter icing. Pipe small stars of plain butter icing round the sides and top edge of cake.  Pour coffee glacé ding smoothly over top and allow to set.  Decorate with walnuts.

To make butter icing

Beat butter with sifted icing sugar until light and creamy.  Reserve 3 tbsp.for piping, colour and flavour the rest with coffee essence.

To make glacé icing 

Sift icing sugar into pan, add coffee essence, butter, and water.  Heat slightly, beating with wooden until icing is thick and glossy.  Do not over-beat.  Use at once.