A recipe for Maple Brickle Nut Torte . Follow the simple recipe instructions for Maple Brickle Nut Torte shared by other home cooking experts.
Ingredients
CAKE: 1 pkg. Butter recipe cake mix3 Eggs
1 Tsp. Maple extract
1/4 c. Margarine or butter softened
1 c. Water
3/4 c. Walnuts; chopped finely
FILLING: 1 Tbs. Instant chocolate flavor - drink mix
1 Tsp. Instant coffee
2 Tbs. 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
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. Coolcompletely. 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. - PATTI
