Maple Nut Cake

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 cup maple syrup
• 2-1/4 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup chopped nuts
• 1 cup sugar
• 1/2 cup maple syrup
• 2 egg whites
• 1 teaspoon corn syrup
• 1/8 teaspoon salt
• 1/4 teaspoon cream of tartar

1. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until well blended. Beat in the syrup. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Fold in nuts.
2. Pour into two greased and floured 8-in. round baking pans. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a heavy large saucepan, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160u0b0, about 8-10 minutes.
4. Pour into the bowl of a heavy-duty stand mixer. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over top and sides of cake.

butter, sugar, eggs, maple syrup, cake flour, baking powder, salt, milk, nuts, sugar, maple syrup, egg whites, corn syrup, salt, cream of tartar

Taken from www.tasteofhome.com/recipes/maple-nut-cake/ (may not work)