| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Box cakes, Chocolate, Nuts, Tortes |
16 |
Servings |
INGREDIENTS
| 1 |
|
Butter recipe cake mix |
| 3 |
|
Eggs |
| 1 |
t |
Maple extract |
| 1/4 |
c |
Margarine or butter softened |
| 1 |
c |
Water |
| 3/4 |
c |
Walnuts, chopped finely |
| 1 |
T |
Instant chocolate flavor |
|
|
drink mix |
| 1 |
t |
Instant coffee |
| 2 |
T |
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
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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