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Ingredients

Cake:
Filling:
Frosting:

Directions

Instructions Checklist
  • Heat oven to 350°F. Coat three 8 x 2-inch round layer-cake pans with shortening; dust with flour, discarding excess.

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Cake:
  • Whisk flour, baking powder, pumpkin pie spice and salt in bowl.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Beat shortening in second 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.

Instructions Checklist
  • Bake at 350°F for 25 to 28 minutes, until golden brown. Cool in pans on rack 10 minutes. Remove cakes directly to rack to cool completely.

Instructions Checklist
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 second cake layer on top, then remaining 1-1/4 cups filling. Top with third layer.

Frosting:
  • In saucepan, heat cream just to a simmer. Pour over chocolate in a small bowl; whisk until smooth. Cool 5 minutes, until thicker but still pourable. Pour over cake, spreading to allow some to dribble down sides. Top with walnuts. Refrigerate 15 minutes before serving.

Tips

For sparkly walnuts, brush with corn syrup; dust with gold sanding sugar, available at: countrykitchensa.com. Check the baking aisle for imitation maple flavor.

Nutrition Facts

540 calories; 28 g total fat; 12 g saturated fat; 75 mg cholesterol; 225 mg sodium. 5 g protein;

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