Maple cream cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Cake Flour |
| 3 | teaspoons | Baking Powder |
| ½ | teaspoon | Soda |
| ½ | teaspoon | Salt |
| ½ | cup | Oleo |
| ½ | cup | Brown Sugar |
| 2 | Eggs | |
| ½ | teaspoon | Vanilla |
| ¾ | cup | Maple Syrup |
| ½ | cup | Milk |
| ⅓ | cup | Maple Syrup |
| 3 | cups | Powdered Sugar |
| 4 | tablespoons | Butter |
| 1 | Egg White | |
| dash | Salt | |
Directions
MAPLE BUTTER FROSTING
Sift first 4 ingred. together; set aside. Cream the oleo with the brown sugar. Add the next 4 ingred. Add them alternately to the dry ingred.; beat til smooth. Bake in a 8x12 loaf pan at 375 for 35-45 min. Frost as follows: Combine syrup and butter in top of double boiler. When butter is melted, gradually add sugar. Place over hot water and let stand 10 min., stirring occasionally. Remove from heat.
Beat one egg white stiff, with salt added. Fold maple mixture and spread on cake.