Recipe - Maple Brickle Nut Torte

PATTI VDRJ67A

CAKE
1 pack Butter recipe cake mix
3 Eggs
1 teaspoon Maple extract
One fourth cup Margarine or butter softened
1 cup Water
Three fourths cup Walnuts; chopped finely

FILLING
1 tablespoon Instant chocolate flavor
drink mix
1 teaspoon Instant coffee
2 tablespoon Water; hot
1 Three fourths cup Powdered sugar
One fourth cup Heath Bit's of Brickle
1/3 cup Margarine or butter; soften

FROSTING
8 ounce Cool Whip; thawed
One half 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 3040 minutes; 8" layers for 3545 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini