Maple brickle nut torte **

Yield: 16 servings MM

Ingredients:

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 MMMMM--------------------------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 MMMMM--------------------------FROSTING-------------------------------
8 oz Cool Whip; thawed
1/2 c Powdered sugar

Instructions:

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.