Maple Brickle Nut Torte

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.