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Cake- Walnut cake with cream cheese frosting
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| WALNUT CAKE | |
| 8 ozs softened butter 8 ozs castor sugar | |
| 4 | eggs, beaten |
| 8 ozs self raising flour | |
| 2 tbsp | liquid coffee or very strong black coffee |
| 5 ozs walnut halves For the icing 330 gms granulated sugar Pre heat oven to 190*C. Lightly grease and line the bases of 2* 8 inch sandwich tins. Cream the butter with sugar until light and fluffy. Gradually add the eggs with a little of the flour, beating well between each addition. Stir in the coffee and ensure the mixture is thoroughly mixed together. Stir in the remaining flour with 2tbsp of water to give a soft dropping consistency. Reserve a few of the walnuts for decoration, then chop the remainder and fold into the mixture. Divide between the 2 prepared tins and smooth the tops. Bake on the centre shelf for 25 to 30mins or until cooked. The cake is cooked when the top springs back if lightly pressed with finger. Remove from the oven and leave for 5mins to cool slightly before turniing on to a wire rack. Cream cheese Frosting 8 ozs cream cheese | |
| 1 stick | butter,, ( 4 ozs ) |
| 1 tsp | vanilla extract |
| 4 cups | confectioners sugar |
| 1 cup | chopped pecans |
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