Maple brickle nut torte **

------------------------------PATTI - VDRJ67A------------------------------

------------------------------------CAKE------------------------------------
      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

----------------------------------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

----------------------------------FrostiNG----------------------------------
      8 oz Cool Whip; thawed
    1/2 c  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 1:41 PM
  
  hours.