Directions

• Prepare and bake cake according to package directions, using a 9-in.
• round baking pan. Cool for 10 minutes before removing from pan to a
• wire rack to cool completely.
• In a small bowl, sprinkle gelatin over 1/4 cup milk; let stand for 1
• minute. In a small saucepan, combine the sugar, coffee granules,
• salt and remaining milk. Cook and stir until bubbles form around
• edge of pan. Add gelatin mixture; stir until dissolved. Transfer to
• a bowl. Refrigerate until slightly thickened, about 1-1/4 hours.
• In a chilled bowl, beat cream until soft peaks form. Fold whipped
• cream and 1/2 cup walnuts into gelatin mixture.
• Line the bottom of a greased 9-in. round pan with waxed paper. Pour
• gelatin mixture into pan; carefully place cooled cake layer on top.
• Refrigerate for at least 3 hours.
• Just before serving, invert dessert onto a serving platter; gently