Maple cream cake

Yield: 10 Servings

Measure 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

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.

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