WALNUT MOCHA TORTE The generous amount of nuts reduces the flour required to only 2 tablespoons, making the cake light and delicate. 2 tablespoons all-purpose flour 1 teaspoon baking powder 4 eggs 3/4 cup sugar 2 1/2 cups walnuts or pecans Mocha Frosting (recipe follows) Preheat oven to 350°F. Grease and lightly flour two 8 x 1 1/2-inch round baking pans; set aside. Stir together flour and baking powder.

Place eggs and sugar in a blender container or food processor bowl. Cover and blend or process until smooth. Add nuts; cover and blend or process about 1 minute or until nearly smooth. Add flour mixture; blend or process just until combined. Spread batter evenly in prepared pans.

Bake in the preheated oven about 20 minutes or until lightly browned. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely.

Split each cake layer in half horizontally. Spread 1 cup Mocha Frosting on top of three of the cake layers and stack them. Add top layer; frost top and sides with remaining frosting. Chill cake for up to 4 hours before serving.

Makes 8 servings.

MOCHA FROSTING: Dissolve 1 teaspoon crushed instant coffee crystals in 1 cup whipping cream in a small chilled mixing bowl. Beat mixture with an electric mixer on low speed until slightly thickened. Add 1/3 cup sugar and 1/4 cup unsweetened cocoa powder; beat until stiff peaks form (tips stand straight). Makes 2 1/2 cups.

1 Serving: Calories: 466, Fat: 38g (Saturated: 10g), Cholesterol: 147mg, Sodium: 93mg, Carbohydrate: 25g, Protein: 10g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]