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Maple Cream Cake
2 1/2 c Cake Flour
3 ts Baking Powder
1/2 ts Soda
1/2 ts Salt
1/2 c Oleo
1/2 c Brown Sugar
1/2 ts Vanilla
3/4 c Maple Syrup
1/2 c Milk
Maple Butter Frosting:
1/3 c Maple Syrup
3 c Powdered Sugar
4 tb Butter
1 Egg White
Sift first 4 ingred. together; set aside. Cream the oleo with the
brown sugar. Add the next 4 ingred. Add them alternately to the dry
ingred.; beat til smooth. Bake in a 8x12 loaf pan at 375 for 35-45
min. Frost as follows: Combine syrup and butter in top of double
boiler. When butter is melted, gradually add sugar. Place over hot
water and let stand 10 min., stirring occasionally. Remove from heat.
Beat one egg white stiff, with salt added. Fold maple mixture and
spread on cake.
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