Stir together flour, 1/4 cup sugar, 1 tablespoon cocoa powder and baking powder. Add milk, oil and vanilla. Stir until smooth. Stir in nuts. Transfer batter to 1 quart casserole. Combine 1/3 cup sugar, instant coffee and remaining cocoa powder. Gradually stir in boiling water. Pour evenly over batter. Bake at 350° about 30 minutes or until toothpick inserted into cake comes out clean. Serve warm. Makes 4 servings.
cafe espresso with anisette and lemon peel
Prepare espresso coffee using special-grind coffee or instant espresso. For each cup of hot black coffee, add 1 tablespoon anisette and a 2-inch strip of lemon peel.