Amy Bouchard's Maple Syrup Cake
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 stick of butter (1/2 cup)
1 1/4 cups whole milk
3 tablespoons vegetable shortening
2 cups pure maple syrup
3 large eggs
1 large egg white
1 cup chopped nuts ( preferably pecans or walnuts )
2 1/2 cups powdered sugar
8 ounce cream cheese
1 stick butter
6 tablespoons pure maple syrup
Preheat oven to 325 degrees.
Grease and flour with butter or shortening two 8 inch cake pans, set aside.
Mix flour, baking powder, salt, and nuts together, set aside.
Beat butter and shortening in a large bowl until fluffy. Add maple syrup and beat until smooth. Add eggs with egg white until well blended.
Add 1/2 flour mixture then 1/2 milk, then add the rest of flour and milk until all well blended.
Divide batter equally between cake pans. Bake at 325 degrees for 50 minutes or until tooth pick comes out clean.
Beat cream cheese and butter until fluffy in a large bowl. Add powdered sugar and maple syrup until smooth. Place one cooled cake on a platter and frost the top of the cake with about one cup of the frosting. Place second cake on top of frosted cake. Frost with remaining frosting on top and on sides. garnish with chopped nuts.