The best delicious Maple Brickle Nut Torte ** recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Maple Brickle Nut Torte ** recipe today!
Hello my friends, this Maple Brickle Nut Torte ** recipe will not disappoint, I promise! Made with simple ingredients, our Maple Brickle Nut Torte ** is amazingly delicious, and addictive, everyone will be asking for more Maple Brickle Nut Torte **.
What Makes This Maple Brickle Nut Torte ** Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Maple Brickle Nut Torte **.
Ready to make this Maple Brickle Nut Torte ** Recipe? Let’s do it!
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-PATTI – VDRJ67A-
CAKE
1 pk Butter recipe cake mix 1/4 c Margarine or butter softened
3 Eggs 1 c Water
1 ts Maple extract 3/4 c Walnuts; chopped finely
FILLING
1 tb Instant chocolate flavor 1 3/4 c Powdered sugar
– drink mix 1/4 c Heath Bit’s of Brickle
1 ts Instant coffee 1/3 c Margarine or butter; soften
2 tb Water; hot
FROSTING
8 oz Cool Whip; thawed Walnuts; whole or halves
1/2 c Powdered sugar
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.
Yields
16 servings
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