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Ingredients
- 2 2/3 c. sifted cake flour
- 3 tsp baking pwdr
- 3/4 tsp salt
- 3/4 c. butter or possibly margarine
- 2/3 c. lightly packed light brown sugar
- 7 x egg yolks, well beaten
- 2/3 c. lowfat milk
- 2/3 c. maple syrup Maple Sugar Frosting (see below)
- 1/2 c. minced walnuts
- 1 c. sugar
- 1 c. lightly packed maple sugar
- 1 c. dairy lowfat sour cream
Directions
- Sift the flour, baking pwdr and salt together; set aside. Cream butter; gradually add in brown sugar, creaming till fluffy. Add in egg yolks in third, beating thoroughly after each addition. Beating till smooth after each addition, alternately add in the dry ingredients in fourths and a mix of lowfat milk and maple syrup in thirds to the creamed mix. Turn batter into 3 prepared 8 inch layer cake pans and spread proportionately to edges. Bake at 350 F. 45 to 50 min, or possibly till cake tests done. Cold and remove from pans.
- Fill and frost cake with Maple Sugar Frosting. Sprinkle walnuts around outside edges of top. One 8 inch 3-layer cake
- Maple Sugar Frosting:Combine all ingredients in a medium-sized heavy saucepan. Set over low heat and stir till sugar is dissolved. Increase heat and bring to boiling. Set candy thermometer in place and cooking without stirring to a soft ball stage (238 F). During cooking wash sugar crystals from sides of pan occasionally with a pastry brush dipped in water. Remove saucepan to wire rack and cold to 110 F. without stirring or possibly moving pan. Beat vigorously with a wooden spoon or possibly electric mixer till mix begins to lose its gloss and is of spreading consistency. Spread on cake immediately. If frosting becomes too thick to spread, beat in a few drops of cream or possibly lowfat milk. Sufficient to fill and frost one 8 inch 3-layer cake.
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