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Maple Pecan Cake

When preparing to enter a baking contest many years ago, I kept fine-tuning this recipe until it was just right. My determination paid off...I was first runner-up! Chocolate frosting enhances the maple-nut flavor of the cake.—Darlene Brenden, Salem, Oregon

12 ServingsPrep: 35 min. Bake: 40 min. + cooling

Ingredients

5 eggs, separated
1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup maple syrup
1/2 cup water
1 teaspoon maple flavoring
3/4 cup chopped pecans
1-1/2 ounces semisweet chocolate, grated
FROSTING:
1/4 cup butter, cubed
3 ounces semisweet chocolate, chopped
4 cups confectioners' sugar
1/4 cup 2% milk
1/4 cup maple syrup
1-1/2 cups chopped pecans

Directions

Let eggs stand at room temperature for 30 minutes. In a large bowl,
combine the flour, sugar, baking powder and salt. In another bowl,
whisk the egg yolks, maple syrup, water and maple flavoring. Add to
dry ingredients; beat until well blended. In another bowl, beat egg
whites until stiff peaks form; fold into batter. Fold in pecans and
chocolate.

2 of 2

Maple Pecan Cake (continued)

Directions (continued)

Gently spoon into an ungreased 10-in. tube pan. Cut through batter
with a knife to remove air pockets. Bake on the lowest oven rack at
350° for 40-45 minutes or until cake springs back when lightly
touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a
serving plate. For frosting, in a microwave, melt butter and
chocolate; stir until smooth. Pour into a large bowl; beat in the
confectioners' sugar, milk and maple syrup. Frost cake; press pecans
onto the top and sides of cake. Yield: 12 servings.

To Make Ahead: The unfrosted cake can be made the day before serving. Store tightly wrapped at room temperature. Frost before serving.

Nutrition Facts: 1 slice equals 605 calories, 26 g fat (6 g saturated fat), 99 mg cholesterol, 243 mg sodium, 92 g carbohydrate, 3 g fiber, 7 g protein.