1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon less than 1 teaspoon salt
1/2 cup white sugar
1 1/2 cups white sugar
1/2 cup vegetable oil
1/2 cup butter
2 eggs
2 3/4 cups buttermilk
2 teaspoons vanilla extract
2 tablespoons milk
1 (8 ounce) package hickory nuts, mashed
1/2 cup coffee flavored liqueur
2 cups confectioners' sugar for decoration
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, stir together flour, cocoa powder, salt and 1/2 cup sugar. Gently stir in vegetable oil, butter, 2 eggs and buttermilk. Stir in vanilla and coffee. Pour into an 8 inch round cake pan or Bundt cake pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes.
To make the frosting: In saucepan, stir together 2 1/2 cups confectioners' sugar and an amount of coffee as prescribed by package, then beat in cream and 1/2 teaspoon vanilla extract. Pour over cooled cake. Let cool 20 minutes, then frost with the liqueur. Keep frosting.
To make the filling: In a medium mixing bowl, beat cream and 1/2 teaspoon vanilla until smooth. Stir in the 1/2 cup coffee and coffee. Add milk and 1/2 cup coffee; continue to beat until stiff peaks are form. =]