Maple Cake

Served warm with a dollop of fat-free vanilla ice cream makes this delicious cake out of this world.

  • Cake Preparation Time: 20 minutes
  • Cake Baking Time: 25 minutes
  • Frosting Preparation Time: 15 minutes
  • Cake Assembly Time: 1 ½ hours
  • Serving Size: 1/16 recipe
  • Serves: 16

Ingredients

Cake

      1 cup walnut halves
     1 ½ cup cake flour
     2 tsp. baking powder
     1 ½ tsp. baking soda
     ½ tsp. salt
     1 cup buttermilk
     3 tbsp. canola oil
     1 tbsp. vanilla extract
     2 large eggs at room temperature
     2 large egg whites at room temperature
     1¼ cups SPLENDA® Granular
     5/8 cup non-fat dry milk

Maple Cream Frosting and Drizzle

      1 tbsp. water
     1 tsp. vanilla extract
     1 tsp. unflavored gelatin
     2 large egg whites
     ½ cup Log CabinÒ Sugar Free Low Calorie syrup with SPLENDA
     ¼ tsp. cream of tartar
     1 pinch of salt
     1/3 cup light whipping cream
 

Directions

Cake
  1. Preheat oven to 325o F. Toast nuts until fragrant, approximately 4-6 minutes. Let cool
  2. Combine 2/3 nuts, flour, baking soda, baking powder and salt in a food processor or blender. Process until nuts are finely ground.
  3. In a medium bowl, combine buttermilk, oil and vanilla. Set aside.
  4. In a large bowl beat eggs, egg whites, SPLENDA and non-fat, dry milk with an electric mixer on high speed, until mixture is thick and pale, approximately 3-5 minutes.
  5. Fold a portion of the dry ingredients into the egg mixture. Then fold a portion of the wet ingredients into the egg mixture. Continue process until both the dry and wet ingredients are combined with the egg mixture. Start and end with the dry ingredients.
  6. Bake in two greased and floured 2x9" pans at 325o F for 25 minutes.
Maple Cream Frosting and Drizzle
  1. In a small bowl, combine water and vanilla. Sprinkle with gelatin and let soften for 1 minute.
  2. In a double boiler bring about 1" of water to a slight simmer. In a heatproof mixing bowl, combine egg whites, syrup, cream of tartar and salt. Set bowl over simmering water and beat with an electric mixer on low speed, moving beaters constantly, until an instant thermometer reads 140oF. This should take approximately 3-5 minutes.
  3. Increase mixer speed to high and continue beating for 3 ½ minutes. Remove bowl from heat.
  4. Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4-5 minutes.
  5. In a chilled bowl, beat cream with electric mixer until firm peaks form. Fold into meringue with rubber spatula.
Cake Assembling and Decorating (optional)
  1. Place 1 cake layer, top-side down, on a cake plate. Spread 1 cup frosting on cake. Top with second cake layer top-side up. Spread remaining frosting over top and sides.
  2. Cover loosely and refrigerate for at least 1 hour and up to 8 hours.
  3. No more than 1 hour before serving, place a large shallow bowl of water beside stove. Pour a ½ cup of SPLENDA Log Cabin Syrup into a small saucepan and bring to a boil.
  4. Reduce heat to low and boil gently, without stirring, until a drop of syrup immersed in cold water forms a thread between fingers, approximately 5-10 minutes. Immediately dip base of saucepan in water to stop cooking and cool syrup quickly.
  5. When syrup has cooled and thickened slightly, use a spoon to drizzle syrup over cake. If syrup has hardened re-warm over low heat.
  6. Chop 1/3 cup nuts. Using a flat metal spatula or pastry scraper, press nuts around bottom half of cake.

 

Nutrients Per Serving
Serving Size

79g
Calories

160
Carbohydrates

16g
Protein

5g
Dietary Fiber

0g
Total Fat
Saturated Fat

9g
2g
Cholesterol

35mg
Sodium

300mg

Exchange
Starch

1
Fat

2


 









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