MAPLE WALNUT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. It honors his memory and has proven to be a favorite with family and friends throughout the years. —Lori Fee, Middlesex, New York
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
Nutrition Facts : Calories 653 calories, FatContent 38g fat (20g saturated fat), CholesterolContent 116mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 75g carbohydrate (61g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
BLACK FOREST CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
One taste and you'll agree this spectacular dessert is worth the effort.—Patricia Roylance, U.S. Navy, Stationed in Spain
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 16 servings.
Number Of Ingredients 28
Steps:
- In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk. , In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter., Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely., In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate. , For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate., To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake., Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. , Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator.
Nutrition Facts : Calories 589 calories, FatContent 28g fat (15g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 289mg sodium, CarbohydrateContent 83g carbohydrate (66g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
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