1 pkg. pudding-included butter recipe cake mix
1 c. water
1/4 c. butter, softened
1 tsp. maple extract
3 eggs
3/4 c. walnuts, finely chopped

Grease and flour two 9-inch round cake pans. In large bowl, blend all cake ingredients, except nuts, until moistened. Beat 2 minutes at highest speed; fold in nuts. Pour batter into prepared pans. Bake at 325 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pans; loosen sides and remove from pans. Cool completely. Slice cooled cake into 4 layers. Gently spread 1/3 filling between each layer. Frost sides and top of cake with frosting. Refrigerate at least 2 hours or until served.

FILLING:

1 tbsp. instant chocolate flavor drink mix
1 tsp. instant coffee
2 tbsp. hot water
1 3/4 c. powdered sugar
1/3 c. butter, softened
1/4 c. almond brickle chips (optional)

In small bowl, dissolve drink mix and instant coffee in hot water. Add powdered sugar, almond brickle chips and butter; beat until fluffy.

FROSTING:

1 (8 oz.) carton frozen whipped topping
1/2 c. powdered sugar

Combine whipped topping and powdered sugar until smooth.