INGREDIENTS

½ cup boiling water
2 level tablespoon instant coffee granules
¾ cup oil
1 cup sugar
1 teaspoon vanilla essence
4 eggs
3 teaspoon baking powder
1 ½ cups flour

Syrup
½ cup water
1 cup sugar
3 tablespoon instant coffee granules

Topping
250 ml whipped fresh cream
Chopped pecans

METHOD

Preheat oven to 180°c.
Mix together water and coffee.
sift dry ingredients.
beat oil and sugar. Add eggs gradually with vanilla essence.
mix in coffee mixture and dry ingredients alternately.
pour into 2 greased cake tins.
bake for 30 minutes or until done.
remove from oven and allow to cool slightly before turning out.
For syrup mix all ingredients and bring to boil and see that sugar is dissolved.
Pour over warm cakes.
cool completely before placing fresh cream and chopped pecans between the layers and topping with fresh cream and chopped pecan nuts.

INFO & TIPS

*can also be used to bake 24 cupcakes. Bake for 10 to 15 minutes or until an inserted skewer comes out clean.