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MAPLE PECAN CAKE

Cake
2 cups all-purpose flour
1-1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
2/3 cup water
1/3 cup butter, softened
3 eggs
1/2 cup maple syrup
1/2 cup chopped pecans,

Cream Cheese Frosting
1-1/2 cups powdered sugar
3 tablespoons butter, softened
3 tablespoons maple syrup

1. Heat oven to 350˚. Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
3. In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flow down side of cake. Spread frosting over cake. Store loosely covered in refrigerator.
Makes 16 servings. To toast the pecans, spread in shallow ungreased pan; bake uncovered in 350˚ oven 6-10 minutes.