(by Maggie Robertson)
Start with your favorite yellow cake recipe, and bake two 8-in. round or square cakes. If you are really in a hurry, you can use a family-sized Sara Lee pound cake. Frosting: 3 sticks unsalted butter, softened 2 1/2 c. superfine sugar 1 T. good quality instant or finely ground coffee 1 T.. boiling water 1 c. Marsala wine 2 c. chopped walnuts candied flowers, if desired Beat butter and sugar together until fluffy.
Mix instant coffee with water; let it cool. Add coffee to butter mixture slowly and mix well. Split the cake layers in half lengthwise, or slice the pound cake lengthwise into thin layers. For each slice, moisten with 2 - 3 T. wine, spread with frosting, and sprinkle with nuts. Cover the assembled cake with frosting and nuts.
Decorate with candied flowers, if desired. Refrigerate for several hours before serving; serve in thin slices.
(Read Everything Just So, the story that accompanies this recipe.)