First grease two 7-inch layer cake pans and line the bottom of each with wax paper.
Put the flour, salt, eggs, margarine, and sugar in a bowl, and beat together with a wooden spoon for about a minute. Dissolve the coffee in the hot water, then stir this and the walnuts into the cake batter. Divide the batter evenly between the pans.
To make the frosting, dissolve the coffee in the hot water, then simply cream together with the butter and sugar.
Spread half the frosting on one cake and top with the other. Spread the rest of the frosting on top. Decorate with the walnuts and sprinkle with extra coffee granules.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.