1 cup butter
1 cup sugar
1 cup gluten-free all-purpose flour
1 tsp baking powder
3 tsp instant coffee
1 Tbs hot water
1 cup cream cheese
Cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time followed by the baking powder and gluten-free all-purpose flour.
Dissolve the coffee in the water and add to the mixture.
Divide between 2 oiled and lined 8″round cake tins/pans.
Bake in an oven preheated to 375°F for 20 minutes.
Cool on wire rack then sandwich together with cream cheese.