Maple Brickle Nut Torte
Maple Brickle Nut Torte recipe
Yield
16 servingsPrep
45 minCook
40 minReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | package | cake mix | |
| 3 | large | eggs |
|
| 1 | teaspoon | maple extract | * |
| ¼ | cup |
margarine
or butter softened |
|
| 1 | cup | water |
|
| ¾ | cup |
walnuts
finely chopped |
|
| Filling | |||
| 1 | tablespoon |
chocolate
instant flavor drink mix |
*
|
| 1 | teaspoon | instant coffee |
|
| 2 | tablespoons |
water
hot |
|
| 1 ¾ | cups | powdered sugar |
|
| ¼ | cup | heath brickle bits | * |
| ⅓ | cup |
margarine
or butter, softened |
|
| Frosting | |||
| 8 | ounces |
whipped topping, prepared
thawed |
|
| ½ | cup | powdered sugar |
|
| 1 | x |
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 to 40 minutes; 8" layers for 35 to 45 minutes, at 325℉ (160℃).
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 ⅓ 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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