Heat Oven to 350F. Coat three 8x2" round layer-cake pans with shortening; dust with flour, discarding excess. Cake: Whisk flour, baking poweder, pumpkin pie spice and salt in a bowl. Beat shortening in secon bowl until smooth and creamy. Beat in sugar and maple syrup. Add eggs, one at a time, beating after each. Add maple flavor; beat until smooth. On low speed, beat in half of the flour mixture, then milk, then remaining flour mixture. Spread batter in prepared pans, dividing evenly.
Bake 350F for 25-28 minutes, until golden brown. Cool in pans on rack 10 min. Remove cakes directly to rack to cool completely.
Filling: Beat cream cheese, butter and maple flavor in bowl until smooth. Add sugar, beat until good spreading consistency. Place cake layer on serving dish. Top with 1 1/4 cups filling. Place secon cake layer on top, then remaining 1 1/4 cups filling. Top with 3rd layer.
Frosting: In saucepan, heat cream just to simmer. Pour over chocolate in a small bowl, whisk until thicker but still pourable. Pour over cake, spreading to allow some to dribble down sides. Top with walnuts. Refrigerate 15 min before serving.
Note: For sparkly walnuts, brush with corn syrup; dusk with gold sanding sugar, available at: countrykitchensa.com. Check the baking aisle for imitation maple flavor.
Per Serving: 540 cal; 28 g fat(12gsat); 5 g protein; 68 g carbohydrate; 1 g fiber; 255 mg sodium; 75mg cholestrol.
Originally Submitted
11/28/2007
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