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