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Choclate-Glazed Maple Spice Cake

Delicious fall seasonal cake perfect for a group of twelve. 
Course Dessert
Keyword cake, spice cake
Prep Time 20 minutes
Cook Time 28 minutes
refrigerate 15 minutes
Total Time 48 minutes
Servings 12 people

Ingredients

Cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 1 cup solid vegetable shortening
  • 1 cup packed dark-brown sugar
  • 3/4 cup maple syrup
  • 3 eggs
  • 1 teaspoon imitation maple flavor
  • 3/4 cup milk

Filling:

  • 8 ounces cream cheese softened
  • 1/4 cup 1/2 stick unsalted butter, softened
  • 1/4 teaspoon imitation maple flavor
  • 3 cups confectioners' sugar

Frosting:

  • 1/2 cup heavy cream
  • 1 cup semisweet chocolate chips
  • Whole walnuts to garnish

Instructions

  • Heat oven to 350 degrees. Coat three 8 x 2-inch round layer-cake pans with shortening; dust with flour, discarding excess.
  • Cake: Whisk flour, baking powder, pumpkin pie spice and salt in 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 at 350 degrees for 25 to 28 minutes, until golden brown. Cool in pans on rack 10 minutes. 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 third layer.
  • Frosting: In saucepan, heat cream just to a simmer. Pour over chocolate in a small bowl; whisk until smooth. Cool 5 minutes, until thicker but still pourable. Pour over cake, spreading to allow some to dribble down sides. Top with walnuts. Refrigerate 15 minutes before serving.