Mary & Martha's Kitchen Recipe

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Maple Brickle Nut Torte ** Recipe ------------------------------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.

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<h1>Maple Brickle Nut Torte **</h1> <h2>Recipe</h2><p> <P>------------------------------PATTI - VDRJ67A------------------------------ ------------------------------------CAKE------------------------------------ 1 pk Butter recipe cake mix <P>3 Eggs <P>1 ts Maple extract <P>1/4 c Margarine or butter softened <P>1 c Water <P>3/4 c Walnuts; chopped finely <P>----------------------------------FILLING---------------------------------- 1 tb Instant chocolate flavor <P>- drink mix 1 ts Instant coffee <P>2 tb Water; hot <P>1 3/4 c Powdered sugar <P>1/4 c Heath Bit's of Brickle <P>1/3 c Margarine or butter; soften <P>----------------------------------FROSTING---------------------------------- 8 oz Cool Whip; thawed <P>1/2 c Powdered sugar <P>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 <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Maple_Brickle_Nut_Torte_**/23799/' title='Maple Brickle Nut Torte ** Recipe'>Maple Brickle Nut Torte ** Recipe</a></div>

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