Microwave Quick Coffee Cake Recipe

For the cake:
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
225 g/8 oz/2 cups self-raising (self-rising) flour
5 eggs
45 ml/3 tbsp coffee essence (extract)

For the icing (frosting):
30 ml/2 tbsp coffee essence (extract)

175 g/6 oz butter or margarine

Icing (confectioners') sugar, sifted

Walnut halves to decorate

Method:

Mix together all the cake ingredients until well blended. Divided between two 19 cm/7 in microwave cake containers and cook each one on high for 5–6 minutes. Remove from the microwave and leave to cool.
Blend together the icing ingredients, sweetening to taste with icing sugar. When cool, sandwich the cakes together with half the icing and spread the rest on top. Decorate with walnut halves.