coffee cake with coffee butter frosting

• 175 grams unsalted butter
• 175 grams self-raising flour
• 1 tsp baking powder
• 175 grams caster sugar
• 3 medium eggs
• 1 tsp vanilla extract
• 1 1/2 tbsp instant coffee mixed with a little boiling water
• 150 grams unsalted butter
• 220 grams icing sugar
• 2 tbsp double cream
• 2 tbsp instant coffee mixed with a little boiling water
• 100 grams chopped mixed nuts

1. Pre-heat oven to 180c.
2. Grease and line bases of 2 20cm sponge tins.
3. To make cake - sift flour and baking powder into a mixing bowl.
4. Add butter, caster sugar, eggs, vanilla extract and coffee mixture and beat together until thick and well blended.
5. Divide mixture evenly between both sponge tins.
6. Smooth and bake in oven for 20 mins until cooked.
7. Test to see if cooked by inserting a skewer into middle of cake - if skewer comes out clean cake is cooked.
8. Leave to cool in tins for 5 mins.
9. Turn cakes out onto a wire rack and leave to go completely cold.
10. To make coffee frosting - beat the butter with icing sugar, then beat in the cream and coffee mixture.
11. Sandwich cakes together with 1/3 of frosting and use rest to cover top and sides of cake.
12. Cover side of cake with chopped mixed nuts.

butter, flour, baking powder, caster sugar, eggs, vanilla, water, butter, icing sugar, cream, water, mixed nuts

Taken from cookpad.com/us/recipes/332532-coffee-cake-with-coffee-butter-frosting (may not work)