"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Maple-Pecan Cake Recipe

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This recipe for Maple-Pecan Cake, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tami Boeck


1 pkg. Betty Crocker SuperMoist yellow cake mix
1 c. water
⅓ c. butter, softened
3 eggs
c. maple-flavored syrup
c. chopped pecans, toasted

1 c. powdered sugar
3 T. butter, softened
1 oz. cream cheese (half of 3 oz. package), softened
3-4 T. maple-flavored syrup

1. Heat oven to 350. Grease 12 cup bundt cake pan with shortening; lightly flour. Beat all ingredients of cake in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Bake 40-50 mins. or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours.
3. Make frosting. Beat powdered sugar, butter, cream cheese and 3 tablespoons of the syrup in large bowl with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will drip down the side of the cake.
4. Frost cake with cream cheese frosting.




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