—–PATTI – VDRJ67A—– —–CAKE—– 1 package Butter recipe cake mix
3 Eggs
1 teaspoon Maple extract
1/4 cup Margarine or butter — softend
1 cup Water
3/4 cup Walnuts — chopped finely
—–FILLING—– 1 tablespoon Instant chocolate flavor — drink mix
1 teaspoon Instant coffee
2 tablespoons Water — hot
1 3/4 cups Powdered sugar
1/4 cup Heath Bit’s of Brickle
1/3 cup Margarine or butter — soften
—–FROSTING—– 8 ounces Cool Whip — thawed
1/2 cup 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 hours.