Walnut Cake with Mocha Frosting

Mrs. Lila Pfefferman

7 jumbo eggs (or 8 smaller eggs) separated
1 ¼ cups sugar
1 cup matzah cake meal
2 teaspoons baking powder
1 cup ground walnuts
½ cup orange juice
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Beat egg whites until stiff. Add half the sugar and blend. Set aside. Beat the rest of the ingredients in the mixer. Fold the egg white mixture into the batter. Bake in a tube pan (coated with non-stick cooking spray) for one hour.

Mocha Cream
1 stick of margarine (sweet unsalted)
¾ cup confectioners sugar
1 egg
1 tablespoon melted coffee in 1 tsp of vanilla
2 tablespoons cocoa

Beat all ingredients together until light and creamy.
Let cake cool before frosting. Cut the cake in half lengthwise. Cream the middle layer, cover with the top of cake and then cream the entire cake. Garnish with chocolate or whole nuts.