Start with your favorite yellow cake recipe, and bake two 8-inch round or square cakes. If you are really in a hurry, you can use a family-sized Sara Lee pound cake.
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.