Chocolate-glazed maple spice cake
Makes: 12 servings
Prep: 20 minutes
Bake: at 350 for 28 minutes
Refrigerate: 15 minutes
Cake
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 cup solid vegetable shortening
1 cup packed dark-brown sugar
3/4 cup maple syrup
3 eggs
1 teaspoon imitation maple flavor
3/4 cup milk
Filling
8 ounces cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon imitation maple flavor
3 cups confectioners' sugar
Frosting
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Whole walnuts, to garnish
1. Heat oven to 350. Coat three 8 x 2-inch round layer-cake pans with shortening; dust with flour, discarding excess.
2. Cake: Whisk flour, baking powder, pumpkin pie spice and salt in bowl.
3. Beat shortening in second bowl until smooth and creamy. Beat in sugar and maple syrup. Add eggs, one at a time, beating after each. Add maple flavor; beat until smooth. On low speed, beat in half of the flour mixture, then milk, then remaining flour mixture. Spread batter in prepared pans, dividing evenly.
4. Bake at 350 for 25 to 28 minutes, until golden brown. Cool in pans on rack for 10 minutes. Remove cakes directly to rack to cool completely.
5. Filling: In saucepan, heat cream just to a simmer. Pour over chocolate in a small bowl; whisk until smooth. Cool 5 minutes, until thicker but still pourable. Pour over cake, spreading to allow some to dribble down sides. Top with walnuts. Refrigerate for 15 minutes before serving. I have made this only once and it was so good. It wasn't too sweet or too rich. I made this for a party we went to and everyone thought I bought it from the store because it looked so professional. I def. recommend this.
Prep: 20 minutes
Bake: at 350 for 28 minutes
Refrigerate: 15 minutes
Cake
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 cup solid vegetable shortening
1 cup packed dark-brown sugar
3/4 cup maple syrup
3 eggs
1 teaspoon imitation maple flavor
3/4 cup milk
Filling
8 ounces cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon imitation maple flavor
3 cups confectioners' sugar
Frosting
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Whole walnuts, to garnish
1. Heat oven to 350. Coat three 8 x 2-inch round layer-cake pans with shortening; dust with flour, discarding excess.
2. Cake: Whisk flour, baking powder, pumpkin pie spice and salt in bowl.
3. Beat shortening in second bowl until smooth and creamy. Beat in sugar and maple syrup. Add eggs, one at a time, beating after each. Add maple flavor; beat until smooth. On low speed, beat in half of the flour mixture, then milk, then remaining flour mixture. Spread batter in prepared pans, dividing evenly.
4. Bake at 350 for 25 to 28 minutes, until golden brown. Cool in pans on rack for 10 minutes. Remove cakes directly to rack to cool completely.
5. Filling: In saucepan, heat cream just to a simmer. Pour over chocolate in a small bowl; whisk until smooth. Cool 5 minutes, until thicker but still pourable. Pour over cake, spreading to allow some to dribble down sides. Top with walnuts. Refrigerate for 15 minutes before serving. I have made this only once and it was so good. It wasn't too sweet or too rich. I made this for a party we went to and everyone thought I bought it from the store because it looked so professional. I def. recommend this.
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