Vermont Maple Cake

Title: VERMONT MAPLE CAKE

Categories: Cakes

Yield: 12 Servings

2 c Flour

3/4 c Sugar

3/4 c Brown sugar; packed

3 ts Baking powder

1 ts Salt

1/2 c Vegetable oil

7 Eggs; separated

3/4 c Water

2 ts Maple flavoring

1/2 ts Cream of tartar

1 c Walnuts; chopped

1 c Real maple syrup

1/2 c Walnuts; toasted; chopped

Whipped cream (opt)

In large bowl of electric mixer, combine flour, sugars, baking powder and salt. Mix until blended. In another bowl, combine oil, egg yolks, water and maple flavoring. Turn mixer on medium speed. Add liquid ingredients to dry

ingredients. Beat 1 minute. In large metal bowl (not plastic), beat egg

whites until foamy. Add cream of tartar. Whip at high speed until stiff

peaks form. Pour batter over egg whites. Fold together gently until

1 cup of chopped nuts. Pour into ungreased

10 angel food

55 minutes. Increase oven temperature to

10 minutes longer until top springs back when touched. Cool upside down.

Remove from pan. Bring maple syrup to boil in a medium saucepan. Lower

heat. Simmer 15 minutes or until almost reduced to half. Drizzle hot syrup

over cooled cake. Sprinkle with toasted walnuts. Decorate with whipped

cream. --