Maple brickle nut torte **

Yield: 16 servings

Measure Ingredient
1 pack Butter recipe cake mix
3 \N Eggs
1 teaspoon Maple extract
1 tablespoon Instant chocolate flavor drink mix
1 teaspoon Instant coffee
2 tablespoons Water; hot
8 ounces Cool Whip; thawed
½ cup Powdered sugar
¼ cup Margarine or butter softened
1 cup Water
¾ cup Walnuts; chopped finely
1¾ cup Powdered sugar
¼ cup Heath Bit's of Brickle
⅓ cup Margarine or butter; soften
\N \N 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 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.

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