Maple Cake with Maple Syrup Frosting

Position rack in center of ovenand preheat to 325°F. Butter two 8-inch-diametercake pans with 2-inch-high sides.Line bottom of pans with parchment paper;butter parchment. Dust pans with flour; tapout excess. Sift 3 cups flour, baking powder,and salt into medium bowl. Using electricmixer, beat butter and shortening in largebowl until light and fluffy.

Add maple syrupand beat until smooth, about 3 minutes.

Add egg yolks and egg 1 at a time, beatinguntil well blended after each addition. Beatin flour mixture in 3 additions alternatelywith milk in 2 additions. Fold in walnuts.Divide batter equally between preparedpans (about 3 1/2 cups for each); smooth tops.

Bake cakes until tester inserted intocenter comes out clean, 50 to 55 minutes.Cool cakes in pans on racks 20 minutes. Runsmall knife around sides of cakes to loosen.Invert cakes onto racks; remove parchment.Cool cakes completely.

Sift powdered sugar intomedium bowl. Using electric mixer, beatcream cheese and butter in large bowl untilsmooth.

Add powdered sugar and maplesyrup and beat just until smooth (do notoverbeat or frosting may become too soft).

Using serrated knife, trim off domedtop of each cake layer, creating flat surface.

Place 1 cake layer, trimmed side up, onplatter. Spoon 1 cup frosting in dollops overtop of cake layer; spread evenly to edges.Top with second cake layer, trimmed sidedown.

Spread remaining frosting evenlyover top and sides of cake. Arrange walnuthalves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Coverwith cake dome and chill. Bring to roomtemperature before serving.

Cut cake into wedges and serve.

Per serving: 816.6 kcal calories,

1 % calories from fat, 38.2 g fat,

8 g saturated fat,

1 mg cholesterol,

7 g carbohydrates,

2 g total sugars,

2 g net carbohydrates,

Bon Appétit