I feel a Mocha Nutcake craving coming on!

This is a delicious cake that is not too sweet and has a wonderful mocha coffee flavor.  I've had people offer me money to make this for them!! Mocha Nutcake


CAKE 5 eggs, separated 1 c. sugar 1 T. instant coffee powder                1/2 c. sifted flour 1/2 c. finely ground hazelnuts

Preheat oven to 325°. Beat egg whites until soft peaks form. Add sugar gradually until mixture is stiff. Beat egg yolks separately until thick and light; fold in. Blend together coffee, flour and nuts; gently but thoroughly fold into egg white mixture until no white streaks remain. Spoon into 9-inch tube pan which has been greased and floured. Tap on the counter to remove air bubbles. Bake for 50 to 55 minutes. Cool on a rack and then split cake into 4 layers. Fill with mocha cream and sprinkle with confectioners sugar over the top.

MOCHA CREAM 2 c. heavy cream 2 T. confectioners sugar                    1 T. amaretto 1 T. instant coffee dissolved in the amaretto

Beat Cream until thick. Blend in sugar, the coffee dissolved in amaretto. Stir until smooth.