Maple Brickle Nut Torte

Maple Brickle Nut Torte **

16 Preparation Time :

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

9 layers for 30-40 minutes;

8 layers for 35-45 minutes, at

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. - - - - - - - - - - - - - - - - - -