Maple Cream Cake
Yield
1 CakePrep
15 minCook
45 minReady
1Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
cake flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
margarine
|
|
| ½ | cup |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¾ | cup |
maple syrup
|
|
| ½ | cup |
milk
|
|
| ⅓ | cup |
maple syrup
|
|
| 3 | cups |
powdered sugar
|
|
| 4 | tablespoons |
butter
|
|
| 1 | each |
egg whites
|
*
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
cake flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
margarine
|
|
| 118 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 177 | ml |
maple syrup
|
|
| 118 | ml |
milk
|
|
| 79 | ml |
maple syrup
|
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 6E+1 | ml |
butter
|
|
| 1 | each |
egg whites
|
*
|
| 1 | dash |
salt
|
*
|
Directions
Sift first 4 ingred. together; set aside. Cream the oleo with the brown sugar.
Add the next 4 ingred. Add the syrup and milk mixture alternately to the dry ingred. and beat til smooth. Bake in a 8x12 loaf pan at 375 for 35 to 45 min.
Frost as follows: Combine syrup and butter in top of double boiler.
When butter is melted, gradually add sugar.
Place over hot water and let stand 10 min. stirring occasionally. Remove from heat. Beat one egg white stiff, with salt added.
Fold maple mixture and spread on cake.
