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Maple Cake with Brown Sugar Buttercream

in Diana's Recipe Book

Average Rating: 
(total ratings: 1)
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Servings: 10
For The Cake:
2 large eggs
2 tsp (10 mL) vanilla extract
21/2 cups (625 mL) all-purpose flour
11/2 cups (375 mL) granulated sugar
4 tsp (20 mL) baking powder
3/4 tsp (4 mL) salt
1 cup (250 mL) butter, softened
1 cup (250 mL) milk
4 ounces semi-sweet chocolate, melted

For The Frosting:
3 egg whites
1 cup (250 mL) light brown sugar
1/4 cup (50 mL) water
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) lemon juice
11/2 cups (375 mL) butter, softened
Chocolate curls (optional)

For The Cake:
Butter three 8-in (20 cm) round cake pans. Preheat oven to 350°F (180°C).

Whisk eggs with vanilla. Set aside. Combine flour, sugar, baking powder and salt. Stir butter into flour mixture until well combined. Gradually add milk and beat with electric mixer for 1 minute. Beat in egg mixture. Measure out 1 cup of the batter and stir with melted chocolate.

Scrape remaining batter into prepared pans. Drop a large dollop of chocolate mixture in centre of each pan. Spread using the back of a spoon and then draw a knife from the centre of pan to edge, blending batters. Zig-zag the tip of a knife through batters to integrate. Bake in preheated oven for 30 minutes or until golden and cakes spring back when lightly touched in the centre. Cool on a rack for 10 minutes. Turn out onto rack and let cool completely.

For The Frosting:
In large heatproof bowl, beat egg whites, sugar and water. Set bowl over barely simmering water and beat egg mixture until thick, marshmallowy and warm to the touch, for 5 to 7 minutes. Remove from heat and add vanilla and lemon juice.

Beat for about 5 minutes or until cool and very thick. Add butter in dollops, beating well between additions. Ice cake, swirling frosting decoratively. Garnish with chocolate curls (if using).

Makes 10 servings.

Source: DianasDesserts.com
Date: November 16, 2002


Reviewer: Susan
I don't really know what to say about this cake. When I zig-zagged the two batters together, I touched the bottom of the pan, so two of the layers stuck, badly, to the pan - so that is my fault. I put those two layers on the bottom and stuck the pretty layer on the top. The frosting turned out very buttery, not overly sweet. I was not impressd with it, though. It tasted like sweetened butter, something that would be good on a warm biscuit, almost. I don't care for the final product at all. It took too much time to be worth the way it turned out. The cake isn't moist and yummy and the frosting is, well, weird. That said, my roommate loves it and thinks the frosting is perfectly sweet. You decide!


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