• Preheat oven to 350F and butter your 9x13 pan.
• In a medium bowl whisk together the flour, baking powder, and chopped nuts. Set aside.
• Cream the soft butter and sugar together until light and fluffy, scraping down the sides of the bowl as necesdsary. I use a stand mixer but you can also use electric beaters.
• Beat in the eggs, one at a time, scraping down the bowl to get everything incorporated. Blend in the oil, instant espresso powder, and vanilla.
• With the mixer on low gradually add the flour mixture, blending just until there is no dry flour left. Finish with a silicone spatula to scrape the sides and bottom of your bowl.
• Turn the batter into your greased pan, spreading it out evenly from side to side. Bake for 20-25 minutes, until just done in the center. My cake took 20 minutes. Don't over-bake ~ this is a thin cake and bakes quickly.

coffee fudge icing

• While the cake is baking prep all your ingredients for the frosting and have them ready.
• After the cake comes out of the oven, start your frosting. Put the butter, brown sugar, cream and espresso powder in a medium saucepan and heat to melt the butter. Bring the mixture to a boil and let it boil for one minute.
• Remove from the heat and beat in the powdered sugar until it is all incorporated and smooth.
• Immediately pour over the still hot cake, trying to cover as much of the surface as you can as you pour. The frosting sets up quickly so you may not be able to use a knife to spread it easily.
• Let the frosting set up before serving.