Mocha Buttercake

1/2 cup warm water
1 tablespoon instant coffee
1 1/2 cups self-raising flour
3/4 cup caster sugar
2 tablespoon cocoa powder
125g butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup finely chopped walnuts

Frosting:
1 teaspoon cocoa powder
1 teaspoon coffee granules
1 tablespoon boiling water
60g butter
1 1/2 cups icing sugar

Preheat oven to 180 (160 fan-forced). Grease pan.

Stir the water & coffee in small bowl, cool to room temperature.

Sift dry ingredients into medium bowl; add butter, eggs, vanilla & coffee mixture. Beat on low speed until combined. Then on medium for 3 minutes (until pale colour). Stir in nuts, spread into pan. Bake for 40 minutes, let it stand for 5 minutes, then put on cooling rack.

Make icing: stir in cocoa, coffee & water until coffee dissolves; cool. Beat butter until creamy; beat in sifted icing sugar & coffee mixture.  (Or dissolve cocoa and coffee in the boiling water and add to cream.  Whip and spread over cake!)