| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Box cakes, Nuts, Tortes, Chocolate | 16 | Servings | |
INGREDIENTS
| 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 |
| 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 |
| 8 | oz | Cool Whip; thawed |
| 1/2 | c | Powdered sugar |
| Walnuts; whole or halves |
INSTRUCTIONS
PATTI - VDRJ67A CAKE FILLING FROSTING 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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