Categories: Cakes, Fruits, Beverages 
      Yield: 1 torte 
  
  1 1/2 tb Instant Coffee Powder 
      1 c  ;Cold Water 
      6 lg Egg Yolks 
      2 c  Sugar 
      2 c  Unbleached Flour; Sifted 
      3 ts Baking Powder 
    1/4 ts Salt 
      1 ts Vanilla Extract 
      1 c  Walnuts; Ground 
      6 lg Egg Whites; Stiffly Beaten 
 
-------------------------------ORANGE FILLING------------------------------- 
      1 c  Butter 
      2 c  Confectioners' Sugar; Sifted 
      2 ts Cocoa; (Not The Drink Mix) 
    1/2 ts Instant Coffee 
      2 tb ;Cold Water 
      2 tb Orange Juice 
 
-------------------------------MOCHA FROSTING------------------------------- 
      2 c  Confectioners' Sugar; Sifted 
      2 ts Cocoa; (Not The Drink Mix) 
    1/2 ts Instant Coffee 
      2 tb ;Cold Water 
      3 tb Butter; Melted 
    1/2 ts Vanilla Extract 
  
  Dissolve the coffee in the water.  Beat the egg yolks until light and 
  fluffy, then gradually add the sugar, beating until thick.  Sift the dry 
  ingredients together and add to the creamed mixture alternately with the 
  coffee mixture, beating well after each addition.  Add the vanilla and 
  ground walnurs and then fold in the stiffly beaten egg whites until no 
  white remains.  Bake in 3 paper lined 9 X 1 1/2-inch rond pans in a slow 
  oven (325 degrees F.) about 30 minutes or until done. Cool until cold. Fill 
  the cooled cake with the Orange Filling; frost with the Mocha Frosting. 
  Garnish with whole walnut halves 
   
  ORANGE FILLING: 
   
  Cream the butter until light and fluffy the ngradually add the 
  confectioners' sugar, creaming well.  Beat in the cocoa, instant coffee, 
  cold water and orange juice, blending well. 
   
  MOCHA FROSTING: 
   
  Mix the confectioners' sugar, cocoa, and instant coffee, blending well. Add 
  the water, melted butter, and vanilla.  Beat until it reaches a spreading 
  consistency. 
   
  From: The Kona Inn in Hawaii 
   
  Posted by: Rich Harper