Maple Brickle Nut Torte **

Servings: 16
Ingredients:

1 pk Butter recipe cake mix
3 Eggs
1 ts Maple extract
1/4 c Margarine or butter softened
1 c Water
3/4 c Walnuts; chopped finely

1 tb Instant chocolate flavor
- drink mix
1 ts Instant coffee
2 tb Water; hot
1 3/4 c Powdered sugar
1/4 c Heath Bit’s of Brickle
1/3 c Margarine or butter; soften

8 oz Cool Whip; thawed
1/2 c 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 1:41 PM

hours.