coffee walnut fudge cake
- Preparation and cooking time
- Total time
- More effort
- Serves 12
Ingredients
- 175g stork/ butter
- 3 medium eggs, beaten
- 175g self raising flour, sived
- 55g walnuts, chopped
- 1 tablespoon coffee essence
Icing:
- 85g stork/ butter
- 225g icing sugar, sived
- 1 tablespoon milk
- 1 tablespoon coffee essence
- 85g walnuts to decorate
Method
- STEP 1Cream butter and castor sugar together until light and fluffy. add the eggs gradually, beating well between each.
- STEP 2fold in the flour, then add the walnuts and coffee essence.
- STEP 3place in 2cm x 18cm greased and bottom-lined sandwich tins
- STEP 4Bake in the middle of a preheated oven at 180 degrees C for 25-30 mins. turn out and cool on a wire tray.
- STEP 5Icing cream the butter and icing sugar until light, add the coffee essence and beat untill well blended, adding a little milk if needed
- STEP 6Sandwich the cakes together with a little icing. spread most of the remainder icing on the dides and the top of the cake.
- STEP 7chop all but 8 of the walnuts and press around the sides of the cake. pipe the remaining icing around the cake using a star nozzle and decorate with reserved walnute
