Maple Brickle Nut Torte** Recipe

-----PATTI - VDRJ67A----- -----CAKE----- 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

-----FILLING----- 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

-----FROSTING----- 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.