Preheat oven to 350º F. Line the bottoms of two 8 x 1 1/2-inch round cake pans. Grease and lightly flour pans; set aside. In a bowl combine walnuts, flour and baking powder.

In a blender or food processor combine eggs and sugar. Cover; blend or process until smooth. Add walnut mixture. Cover; blend or process until smooth. Spread the batter evenly in the prepared pans.

Bake for 20 to 25 minutes or until the cake springs back when lightly touched (center may dip slightly). Cool in pans for 10 minutes on wire racks. Remove form pans; cool thoroughly on wire racks.

Carefully split each cake layer in half. Spread the Mocha Frosting between layers and on top and sides of cake. Loosely cover and chill frosted cake for at least 3 hours or up to 24 hours before serving. To serve, cut into wedge. If desired, top with chocolate curls and garnish with rose petals. Makes 8 servings.

MOCHA FROSTING: In chilled small mixing bowl dissolve 1 teaspoon instant coffee crystals in 1 cup whipping cream. Add 1/3 cup sugar, ¼ cup unsweetened cocoa powder and ½ teaspoon vanilla. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Makes about 2 ½ cups.

Thanks to Better Homes and Gardens!