| 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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