Tyna’s Irish Creme Coffee Torte

2 reviews, 2.5 star(s). 50% would make again

Ready in 1h

Coffee and cake, it doesn't get any better than that.


2 cups instant coffee; freshly brewed, chilled
6 large egg yolks
2 cups sugar
2 cups all purpose flour; sifted
3 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 cup walnuts; ground
6 large egg whites; stiffly beaten
orange filling
mocha frosting

Original recipe makes 10 Servings



OVEN 325

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.

Verified by MrsAmy86
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Calories Per Serving: 973 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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i don't know what i did wrong, but this cake was a failure. the batter was too watery and the cake came out too wet and practically didn't rise. i did it twice and the outcome was similar both times.
claricefong 1y ago

My two favorite combos, coffee and cake.
1gardengirl 5y ago

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