Make the packet cake mix according to the directions, however replace half of the milk required with espresso coffee. (In my case it was 1/4 cup.)
Mix cake as directed on the packet.
Blend the filling ingredients together.
Pour half the cake batter into a greased/floured 20cm cake tin, then sprinkle with half the nut/sugar filling.
Add rest of the cake batter and then sprinkle with the remaining sugar and nuts mixture.
Bake as per packet directions. (In my case - it was 40 mins at 190 degrees C).
While the cake is cooking make the syrup by dissolving the sugar in the espresso over a low heat – if needed. If the coffee is hot you won't need to heat it.
When cake is ready, take it out of the oven and immediately poke holes in the top with a skewer. Gently pour the syrup over the top of the cake, it will sink down the holes and permeate the cake. Then leave the cake to cool in the tin.
This cake can be served warm with ice cream or it can be cooled completely and turned out onto a plate and drizzled further with plain runny icing.