Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Butter recipe cake mix |
| 3 \N | Eggs |
| 1 teaspoon | Maple extract |
| ¼ cup | Margarine or butter softened |
| 1 cup | Water |
| ¾ cup | Walnuts; chopped finely |
| 1 tablespoon | Instant chocolate flavor drink mix |
| 1 teaspoon | Instant coffee |
| 2 tablespoons | Water; hot |
| 1¾ cup | Powdered sugar |
| ¼ cup | Heath Bit's of Brickle |
| ⅓ cup | Margarine or butter; soften |
| 8 ounces | Cool Whip; thawed |
| ½ cup | Powdered sugar |
| \N \N | Walnuts; whole or halves |
PATTI - VDRJ67A
CAKE
FILLING
FROSTING
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 ⅓ 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini