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
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.
From
Yields
16 Servings
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