Instructions

Grease and lightly flour two 8x1 1/2-inch round baking pans; set aside.
In a medium bowl combine the walnuts or pecans, flour, and baking powder.
In a blender container or food processor bowl blend eggs and sugar,
covered, til smooth. Add nut mixture. Cover and blend til smooth.
Spread cake batter in prepared pans.
Bake in a 350 degree oven for 20-25 minutes or til cake springs back when
lightly touched (center may dip slightly). Cool in pans for 10 minutes on
wire racks. Remove from pans; cool completely.
Split each cake layer in half. Spread Mocha Frosting between layers and
on top and sides of cake. Chill frosted cake several hours before
serving. To serve, cut into wedges; top with chocolate curls, if desired.
Mocha Frosting: In a small chilled mixer bowl dissolve 1 teaspoon crushed
instant coffee crystals in 1 cup whipping cream; beat with an electric
mixer on low speed til slightly thickened. Add 1/3 cup sugar and 1/4 cup
unsweetened cocoa powder; beat til stiff peaks form. Makes 2 1/2 cups.