COFFEE WALNUT LAYER CAKE

Steps:

• Heat oven to 350 degrees.
• Butter two 8-inch cake pans, and line base of each with parchment paper.
• In food processor, combine 1/2 cup walnut pieces and sugar.
• Process to a fine powder.
• Add butter, flour, baking powder and eggs.
• Process to a smooth batter.
• Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running.
• Mixture should be just soft enough to drop from a spoon; if not, add more milk.
• Divide cake batter between two pans.
• Bake until risen and springy to touch, about 25 minutes.
• Cool on a rack for 10 minutes, then remove from pan and place on rack.
• Remove parchment paper.
• Cool completely.
• For frosting: Place confectioners' sugar in food processor and pulse until lump-free.
• Add butter and process until smooth.
• Add coffee mixture down feed tube and pulse until well blended.
• Place one cake upside down on a plate or cake stand.
• Spread with about half the frosting.
• Place second cake right side up on frosting, and cover top and sides in a swirly pattern.
• Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.