Dissolve the coffee in the water. Beat the egg yolks until light
and fluffy, then gradually add the sugar, beating until thick. Sift
the dry ingredients together and add to the creamed mixture
alternately with the coffee mixture, beating well after each
addition. Add the vanilla and ground walnuts and then fold in the
stiffly beaten egg whites until no white remains. Bake in 3 paper
lined 9 x 1-1/2" round pans in a slow oven (325°F) for about
30 minutes or until done. Cool until cold. Fill the cooled cake
with the Orange Filling; frost with the Mocha Frosting. Garnish
with whole walnut halves
Orange Filling:
Cream the butter until light and fluffy then gradually add the
confectioners' sugar, creaming well. Beat in the cocoa, instant
coffee, cold water, and orange juice, blending well.
Mocha Frosting:
Mix the confectioners' sugar, cocoa, and instant coffee, blending
well. Add the water, melted butter, and vanilla. Beat until it
reaches a spreading consistency.
