Maple Brickle Nut Torte **

--PATTI - VDRJ67A

--
CAKE
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

--FILLING

-- 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

--FROSTING

-- 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.