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Maple Brickle Nut Torte
Author/Submitted by:
Servings: 16
Categories:
Cakes
/
Chocolate
/
Desserts
/
Nuts
Ingredients:
-----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
Directions:
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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