Chocolate-Glazed Maple Spice Cake

By lindybug

Ingredients

• Cake:
• 3 cups all purpose flour
• 1 tbsp baking powder
• 2 tsp pumpkin pie spice
• 3/4 tsp salt
• 1 cup solid vegetable shortening
• 1 cup packed dark brown sugar
• 3/4 cup maple syrup
• 1 tsp imitation maple flavor
• 3/4 cup milk
• Filling:
• 8 oz cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/4 tsp imitation maple flavor
• 3 cups confectioners' sugar
• Frosting:
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
• whole walnuts, to garnish (optional)

Details

Servings 12

Preparation

Step 1

Heat oven to 350F. Coat three 8x2" round layer-cake pans with shortening; dust with flour, discarding excess. Cake: Whisk flour, baking powder, pumpkin pie spice and salt in a bowl.

Beat shortening in second bowl until smooth and creamy. Beat in sugar and maple syrup. Add eggs, one at a time, beating after each. Add maple flavor; beat until smooth. On low speed, beat in half of the flour mixture, then milk, then remaining flour mixture.

Spread batter in prepared pans, dividing evenly. Bake 350F for 25-28 minutes, until golden brown. Cool in pans on rack 10 min. Remove cakes directly to rack to cool completely.

Filling: Beat cream cheese, butter and maple flavor in bowl until smooth. Add sugar, beat until good spreading consistency. Place cake layer on serving dish. Top with 1 1/4 cups filling. Place second cake layer on top, then remaining 1 1/4 cups filling. Top with 3rd layer.

Frosting: In saucepan, heat cream just to simmer. Pour over chocolate in a small bowl, whisk until thicker but still pourable. Pour over cake, spreading to allow some to dribble down sides. Top with walnuts. Refrigerate 15 min before serving.

Note: For sparkly walnuts, brush with corn syrup and dust with gold sanding sugar.