Name: Apple and walnut cake
Yield: serving
Cuisine: Bake
Ingredients: 500.00 g cake mix vanilla; 110.00 g butter soft; 400.00 g apple sauce; 3.00 eggs extra-large; 2.00 ml cinnamon ground; 100.00 g walnuts chopped; 15.00 ml nescafé instant coffee granules; 180.00 g milk chocolate broken into pieces; 60.00 ml water; 230.00 g butter soft; 3.00 eggs just the yolks; 500.00 ml icing sugar

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Ingredients (12)

500.00 g	cake mix — vanilla
110.00 g	butter — soft
400.00 g	apple sauce
3.00	eggs — extra-large
2.00 ml	cinnamon — ground
100.00 g	walnuts — chopped

ICING

15.00 ml	nescafé instant coffee granules
180.00 g	milk chocolate — broken into pieces
60.00 ml	water
230.00 g	butter — soft
3.00	eggs — just the yolks
500.00 ml	icing sugar

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease 2 round 22 cm cake tins and dust with cake flour. Place cake mix, butter, apple sauce, eggs and cinnamon in a mixing bowl and beat for about 4 minutes or until well mixed. Scrape sides of bowl regularly to ensure that all the ingredients are well incorporated. Add chopped walnuts, reserving a few for decoration, and mix. Turn batter into prepared tins, spreading it evenly. Bake for about 35 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Turn out on to a wire rack. Cool completely.

ICING

Melt the instant coffee granules and chocolate in the water over boiling water or in the microwave oven. Stir continuously. Cool, but do not allow the mixture to harden. Cream the butter and add the egg yolks one by one, beating well after each addition. Add the chocolate mixture and beat well. Add the icing sugar by the spoonful and beat well. Chill until the icing is thick enough to spread easily over the cake. Spread one of the cake layers with a third of the icing and place the other cake layer on top. Decorate the cake with the remaining icing. Place walnut halves around the edge of the cake and sprinkle chopped walnuts in the centre and on the sides of the cake if desired. Makes a medium-sized cake.