Maple Brickle Nut Torte

• 1 package cake mix
• 3 large eggs
• 1 teaspoon maple extract
• 1/4 cup margarine or butter softened
• 1 cup water
• 3/4 cup walnuts finely chopped
• 1 tablespoon chocolate instant flavor drink mix
• 1 teaspoon instant coffee
• 2 tablespoons water hot
• 1 3/4 cups powdered sugar
• 1/4 cup heath brickle bits
• 13 cup margarine or butter, softened
• 8 ounces whipped topping, prepared thawed
• 1/2 cup powdered sugar
• 1 x walnuts whole or halves

1. Grease and flour two 8" or 9" round cake pans.
2. In large bowl, blend all cake ingredients, except nuts, until moistened.
3. Beat 2 minutes at high speed; fold in nuts.
4. Pour batter into prepared pans.
5. Bake 9" layers for 30 to 40 minutes; 8" layers for 35 to 45 minutes, at 325F (160C).
6. Cool 15 minutes in pans; loosen sides and remove from pans.
7. Cool completely.
8. In a small bowl, dissolve drink mix and instant coffee in hot water.
9. Add powdered sugar, Bit's of Brickle and margarine; beat until fluffy.
10. Slice cooled cake into 4 layers; gently spread 13 filling between each layer.
11. Frosting:
12. In small bowl, combine Cool Whip and powdered sugar.
13. Frost top and sides of cake.
14. Garnish cake with whole or halves walnuts.
15. Refrigerate cake for at least 2 hours.

cake mix, eggs, maple, margarine, water, walnuts, chocolate instant flavor, instant coffee, water, powdered sugar, brickle bits, margarine, topping, powdered sugar, walnuts

Taken from recipeland.com/recipe/v/maple-brickle-nut-torte-33454 (may not work)