Maple Brickle Nut Torte ** Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
CAKE
1 package: Butter recipe cake mix,
3: Eggs,
1 tsp: Maple extract,
1/4 cup: Margarine or butter softened,
1 cup: Water,
3/4 cup: Walnuts, chopped finely
FILLING
1 tbsp: Instant chocolate flavor drink mix,
1 tsp: Instant coffee,
2 tbsp: Water, hot
1 3/4 cup: Powdered sugar,
1/4 cup: Heath Bits of Brickle,
1/3 cup: Margarine or butter, soften
FROSTING
8 ounce: Cool Whip, thawed
1/2 cup: Powdered sugar,
Walnuts, whole or halves
Directions:
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, Bits 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.
Source from luhu.jp
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, Bits 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.
Source from luhu.jp