Chocolate Maple Cake
2 c Cake flour; sifted
1 tb Baking powder
1/4 ts Salt
1/2 ts Baking soda
1/2 c Butter or margarine
1 c Sugar
2 Eggs; separated
3 oz Unsweetened chocolate;
-melted 1 1/4 c Milk
1 ts Vanilla extract
Maple walnut butter -frosting: 1/2 c Butter or margarine
4 c Powdered sugar; sifted
1/4 ts Salt
6 tb Cream
2 ts Maple flavoring
1 c Walnuts; chopped
Recipe by: Mary M McBride's Encyclopedia of Cooking Preheat oven to 375
degrees; lightly grease two 9-inch layer pans. Sift flour once before
measuring, then sift 3 times with baking powder, salt and baking soda. Cream
butter until soft and smooth; gradually add sugar, creaming until light and
fluffy. Add beaten egg yolks, then melted chocolate. Add milk alternately with
dry ingredients, beating until smooth after each addition. Continue beating for
two minutes. Fold in flavoring and stiffly beaten egg whites. Turn into
prepared pans and bake for about 30 minutes. Turn out onto a wire rack to cool.
Split layers in half horizontally. To prepare frosting, cream butter until
soft; slowly stir in 2 cups sugar and the salt. Add additional sugar
alternately with cream, beating thoroughly after each addition until creamy and
smooth. Stir in walnuts with the last of the sugar. Beat in maple flavoring.
Additional cream may be added to give frosting proper spreading consistency.
Spread between layers, then frost top and sides of cake.
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