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| 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 |
|
| 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. |
| In the cake, increase water to 1 1/4 cups and decrease butter to 2 tablespoons; add 2 tablespoons Gold Medal® all-purpose flour to dry cake mix. Finely chop the pecans. Bake 45 to 50 minutes. |
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| Instead of making the scratch frosting recipe, mix a 1-pound container of Betty Crocker® Rich & Creamy cream cheese frosting with 4 to 5 tablespoons of maple-flavored syrup. |
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| You can serve this rich cake without the frosting; instead, just drizzle with the maple syrup. |
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| To toast the pecans, spread in a shallow ungreased pan; bake uncovered in a 350ºF oven 6 to 10 minutes, stirring occasionally, until light brown. |
Nutrition Information:
320 ( 120); 13g ( 6g, 1g); 60mg; 280mg; 48g ( 0g, 31g); 3g 6%; 0%; 6%; 4% 1 ; 2 ; 0 ; 2 1/2 3