3 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 Tablespoons vegetable shortening, room temperature
2 cups maple syrup
3 large egg yolks
1 large egg
1 1/4 cup whole milk
1 cup walnuts, toasted, coarsely chopped
3 cups confectioners’ sugar
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, room temperature
2 Tablespoons maple syrup
Toasted walnut pieces
Chopped dark chocolate
Heat oven to 325F. Grease a 9 x 13 inch cake pan, line with parchment, and grease again
In a medium bowl, combine the flour, baking powder and salt
Using a mixer, cream the butter and shortening until fluffy
Add the maple syrup and beat until smooth; add egg yolks and whole egg, one at a time, beating until smooth after each
Alternate adding the flour mixture (3 additions) with the milk (2 additions)
With a spoon, stir in the walnuts
Divide the batter and bake for 40-50 minutes until a cake tester comes out clean.
Cool in pan and then flip pan and remove, transferring to a cooling rack and cool completely.
Beat the confectioners’ sugar, cream cheese and butter until smooth
Add the maple syrup and whip until combined.
Spread over cooled cake thickly.
In a small bowl, mix together chopped toasted walnuts and chopped chocolate and sprinkle on cake before serving.