Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter |
| 1½ cup | Sugar |
| 2¾ cup | Sifted cake flour |
| 3 teaspoons | Baking powder |
| 1 cup | Cold; strong black coffee |
| 5 \N | Egg whites |
| 1 teaspoon | Vanilla extract |
| ½ teaspoon | Maple flavoring |
| ¼ teaspoon | Black walnut flavoring |
| ½ cup | Butter or margarine |
| 1 cup | Brown sugar |
| ¼ cup | Milk |
| 2 cups | Powdered sugar |
| ¼ teaspoon | Maple flavoring |
ELEGANT CARMEL FROSTING
Cream butter and sugar thoroughly. Sift flour and baking powder together and add alternately with coffee, beating well after each addition.
In a separate bowl, beat egg whites until stiff; add vanilla, and maple and black walnut flavorings. Fold egg whites into batter. Pour batter into two 9-inch cake pans. Bake at 350 degrees about 30 minutes. Cool; frost with Elegant Carmel Frosting.
Elegant Carmel Frosting: Melt butter and add brown sugar. Bring to a boil and boil 2 minutes, stirring constantly. Add milk and return to a boil.
Remove from heat and add powdered sugar and flavoring. Beat until smooth.
Spread on cooled cake immediately.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .