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Maple-Walnut Chocolate Cake

January 27, 2018


Prep - 35 MIN

Total Time - 2 HR 50 MIN

Servings 12





1 box devil’s food cake mix with pudding

Water, oil and eggs called for on cake mix box



3 cups powdered sugar

1/2 cup butter, softened

4 to 6 tablespoons  Goosebrook Meadows maple syrup

3 tablespoons whipping cream 



1 cup walnut halves

1 to 2 tablespoons maple syrup

Decorations, if desired

Chocolate leaves

Chopped walnuts

Maple syrup




 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 2 (8- or 9-inch) round pans. Make cake mix as directed on box using water, oil and eggs. Pour into pans.


Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans to cooling racks. Cool completely, about 1 1/2 hours.


In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in 4 tablespoons maple syrup and the whipping cream. Beat until smooth and spreadable, adding additional 1 to 2 tablespoons maple syrup if necessary for desired consistency. If frosting is too thick, beat in more maple syrup, a few drops at a time.


In small food processor, place walnuts and 1 to 2 tablespoons maple syrup. Cover; process until mixture forms a smooth paste. Stir in 1/3 cup of the frosting until well combined.


On serving plate, place 1 cake layer top side down. Fill cake with walnut filling. Top with second layer top side up. Frost cake with frosting. Use a

 teaspoon to make S-shaped swirls on sides and top of cake. Top with chocolate leaves, chopped walnuts and a drizzle of maple syrup.

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