Diana's Desserts - www.dianasdesserts.com

Maple Cake with Brown Sugar Buttercream

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