Buckeye Maple Syrup Cake Recipe
Ingredients
| Shortening | 1/3 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Maple syrup | 3/4 Cup (16 tbs) | |
| Cake flour | 2 1/4 Cup (16 tbs), sifted | |
| Baking powder | 3 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| 3 egg whites, stiffly beaten | ||
| Maple Icing | ||
| 3/4 cup chopped butternuts or walnuts | ||
Directions
Cream shortening; add sugar gradually, beating until light and fluffy.
Stir in maple syrup.
Add sifted dry ingredients alternately with milk; fold in egg whites.
Turn into greased 9-inch square pan, lined with wax paper.
Bake in preheated moderate oven (350°F.) for 35 minutes.
Turn out on rack; remove paper; cool.
Spread top and sides of cake with Maple Icing.
Sprinkle with chopped butternuts.
Stir in maple syrup.
Add sifted dry ingredients alternately with milk; fold in egg whites.
Turn into greased 9-inch square pan, lined with wax paper.
Bake in preheated moderate oven (350°F.) for 35 minutes.
Turn out on rack; remove paper; cool.
Spread top and sides of cake with Maple Icing.
Sprinkle with chopped butternuts.
Chef
