Mables Creamy Nut Frosting And Filling Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan.
• Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring.
• Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Cream Cheese Icing.
• For Frosting: Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple and beat until smooth. Store in refrigerator until needed.

Steps:

• 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.

Steps:

• Gradually blend flour into the milk. Cook to a very thick paste stirring constantly; cool to luke warm. Meanwhile cream shortening, butter, sugar and salt. Add the paste and beat with beater until fluffy. Fold in the vanilla and the nuts. Use about 1/3 of this for the filling. To remaining blend in the confectioners sugar to make a more generous amount for the top and sides of the cake.