Maple Brickle Nut Torte**

* Exported from MasterCook *

Maple Brickle Nut Torte **

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Nuts Tortes
Cake Mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
-----CAKE-----
1 package Butter recipe cake mix
3 Eggs
1 teaspoon Maple extract
1/4 cup Margarine or butter -- softend
1 cup Water
3/4 cup Walnuts -- chopped finely
-----FILLING-----
1 tablespoon Instant chocolate flavor -- drink mix
1 teaspoon Instant coffee
2 tablespoons Water -- hot
1 3/4 cups Powdered sugar
1/4 cup Heath Bit's of Brickle
1/3 cup Margarine or butter -- soften
-----FROSTING-----
8 ounces Cool Whip -- thawed
1/2 cup Powdered sugar
Walnuts -- whole or halves

Grease and flour two 8" or 9" round cake pans. In large bowl, blend
all cake ingredients, except nuts, until moistened. Beat 2 minutes at high
speed; fold in nuts. Pour batter into prepared pans. Bake 9" layers for
30-40 minutes; 8" layers for 35-45 minutes, at 325~. Cool 15 minutes in
pans; loosen sides and remove from pans. Cool completely. In a small bowl,
dissolve drink mix and instant coffee in hot water. Add powdered sugar, Bit's
of Brickle and margarine; beat until fluffy. Slice cooled cake into 4 layers;
gently spread 1/3 filling between each layer. Frosting: In small bowl, combine
Cool Whip and powdered sugar.
Frost top and sides of cake. Garnish cake with whole or halves walnuts.
Refrigerate cake for at least 2 hours.



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