*  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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