Maple Brickle Nut Torte

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Maple Brickle Nut Torte Ingredients

PATTI VDRJ67A	1 tb Instant chocolate flavor
CAKE	1 ts Instant coffee
1 pk Butter recipe cake mix	2 tb Water; hot
3 Eggs	1 3/4 c Powdered sugar
1 ts Maple extract	1/3 c Margarine or butter; soften
1/4 c Margarine or butter softened	FROSTING
1 c Water	8 oz Cool Whip; thawed
3/4 c Walnuts; chopped finely	1/2 c Powdered sugar
FILLING	Walnuts; whole or halves

Instructions for Maple Brickle Nut Torte

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, Bits 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChocolateCuisine: Uncategorized

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