1 pkg. Duncan Hines butter recipe golden cake mix
1/2 c. (1 stick) butter, softened
1 1/3 c. applesauce
3 eggs
1 tsp. ground cinnamon
1 (2 1/4 oz.) pkg. chopped black walnuts

Preheat oven to 375 degrees. Grease and flour two 9 x 1 1/2 inch round cake pans. Put dry cake mix, butter, applesauce, eggs, and cinnamon into large mixer bowl. Beat for 4 minutes at medium speed. Stir in black walnuts. Turn batter into pan and spread evenly.

Bake at 375 degrees for 30-35 minutes; follow package directions for doneness test and cooling.

MOCHA FROSTING:

1 tbsp. instant coffee powder
6 oz. semi-sweet chocolate, broken into sm. pieces
1/4 c. water
1 c. (2 sticks) unsalted butter at room temperature
3 egg yolks
2 c. sifted confectioners' sugar
Chocolate scrolls

Over low heat, heat chocolate, coffee powder and water in small saucepan until smooth. Set aside for cooling. Cream butter until light and fluffy. Beat in egg yolks, one at a time. Beat in cooled chocolate mixture, then beat in confectioners' sugar. Refrigerate frosting until thick enough to spread. Garnish with chocolate scrolls.