---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MAPLE BRICKLE NUT TORTE **
  Categories: Box cakes, Nuts, Tortes, Chocolate
       Yield: 16 servings
  
 ------------------------------PATTI - VDRJ67A------------------------------
 
 ------------------------------------CAKE------------------------------------
       1 pk Butter recipe cake mix
       3    Eggs
       1 ts Maple extract
     1/4 c  Margarine or butter softened
       1 c  Water
     3/4 c  Walnuts; chopped finely
 
 ----------------------------------FILLING----------------------------------
       1 tb Instant chocolate flavor
            - drink mix
       1 ts Instant coffee
       2 tb Water; hot
   1 3/4 c  Powdered sugar
     1/4 c  Heath Bit’s of Brickle
     1/3 c  Margarine or butter; soften
 
 ----------------------------------FROSTING----------------------------------
       8 oz Cool Whip; thawed
     1/2 c  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 1:41 PM
   
   hours.
  
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