FOR THE ICING
Grease and line a cake tin 8 inches in diameter and 2 inches high.
Separate the yolks from the egg whites. Cream the yolks and sugar together
until pale yellow and hanging like ribbons from the beater. Add the bread
crumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the
egg whites stiffly and carefully fold into the walnut mixture. Pour the
mixture into the prepared cake tin and bake in a preheated 350 degree oven
for 45 minutes. Cool in the tin, then turn out onto a rack.
To make the icing, cream the butter with the icing sugar and egg yolk.
Dissolve the instant coffee in the boiling water and mix well into the
icing. Spread over the cake with a wet knife.
Formatted by suechef@sover.net
Recipe by: Two Fat Ladies #FL1A05
Posted to MC-Recipe Digest V1 #797 by Sue <suechef@sover.net> on Sep 22,
1997
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