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Maple Brickle Nut Torte

Author/Submitted by:
Servings: 16
Categories: Cakes / Chocolate / Desserts / Nuts

    -----PATTI - VDRJ67A-----
1  package  Butter recipe cake mix
3    Eggs
1  teaspoon  Maple extract
1/4  cup  Margarine or butter, softend
1  cup  Water
3/4  cup  Walnuts, chopped finely
1  tablespoon  Instant chocolate flavor, drink mix
1  teaspoon  Instant coffee
2  tablespoons  Water, hot
1 3/4  cups  Powdered sugar
1/4  cup  Heath Bit's of Brickle
1/3  cup  Margarine or butter, soften
8  ounces  Cool Whip, thawed
1/2  cup  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 hours.

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