*  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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