• 6 oz. butter or margarine
• 6 oz. castor sugar
• 3 eggs
• 6 oz. plain flour
• pinch of salt
• 2 teasp. coffee essence
• 1 level teasp. baking-powder

Cream fat and sugar; beat in the eggs, one at a time. Fold in the sifted flour, baking-powder and salt and add coffee essence. Put mixture into a 6-in. lined cake-tin (or it may be baked in 2 or 3 sandwich cake-tins) and bake in a moderate oven (350° F., Gas 4) for 1 hr. Cut the cake into three sections when cold. Make the filling: cream together the fat and sugar, and add the coffee essence and chopped walnuts. Spread each section with filling and sandwich together again. Make the American frosting and quickly pour over the cake to cover it completely.

To finish the cake put a few half-walnuts on top before the icing has set.