Thursday, November 8, 2007

Maple Pecan Cake

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup water
1/3 cup butter or margarine, softened
3 eggs
1/2 cup maple-flavored syrup
1/2 cup chopped pecans, toasted

Cream Cheese Frosting
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
1 1/2 oz cream cheese (half of 3-oz package), softened
3 to 4 tablespoons maple-flavored syrup

1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

2. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

3. In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flows down side of cake. Spread frosting over cake.


1 comment:

Amy said...

This was so yummy!!!