Ready in 1h
Coffee and cake, it doesn't get any better than that.
Beat yolks till light and fluffy. Gradually add sugar, beating till thick.
Sift together dry ingredients; add to yolks alternately with 1 cup of the chilled coffee, beating after each addition.
Add vanilla and nuts. Fold in stiffly beaten egg whites.
Bake in 3 paper-lined 9 x 1 1/2 inch round pans in slow oven (325) for 30 minutes or till done. Cool 10 minutes.
Remove from pans; cool completely.
Fill cake with Orange Filling; frost top with Coffee Frosting.
Cream 1 cup butter or margarine.
Add 2 cups sifted confectioners’ sugar; cream well. Beat in 2 tablespoons from the other cup of chilled coffee and 2 tablespoons orange juice.
MOCHA FROSTING: Mix 2 cups sifted confectioners’ sugar, 2 tablespoons chilled Irish creme coffee, 3 tablespoons butter, melted, and 1/2 teaspoon vanilla. Beat till frosting is of spreading consistency.
Using a good Irish coffee really helps this turn out good.