For 8 portions you need

4 oz. butter 4 oz. sugar 5 oz. self-raising flour 3 eggs 1 oz. cocoa 1/2 teaspoon vanilla essence

Cream filling

2 oz. butter 6 oz. icing sugar 3 tablespoons orange juice 1 teaspoon shredded orange peel

4 tablespoons strong coffee small piece butter 1 teaspoon shredded orange peel 6-oz. icing sugar

1-2 oz. shredded walnuts green colouring,

Cream butter and sugar together until very soft and light.
Add beaten eggs gradually, beating well after each addition.
Sieve flour and cocoa together twice. Stir into mixture with flavouring essence, mixing without beating until smooth.
Divide between 2 greased and lined sandwich tins. Bake in pre-heated oven, reducing to second temperature given when tins are in oven, for 20 to 25 minutes.
Cool on wire tray.
Beat ingredients for cream filling together until smooth. Spread between the two cakes.
For the icing put the coffee into a pan and heat, but do not make hot. Take off heat and stir in orange peel and butter. Work in sifted icing sugar.
Spread icing over top and sides of cake with palette knife, dipping knife in water if needed for smooth finish.
Decorate with chopped walnuts, some of the pieces can be coloured green, if desired, for contrast.

Oven temperature: 400F Gas Mark 6, then 350°F -Gas Mark 4