Stuck on "Step 1!" I've made the Maple Frosting, and it turned out well. Twice now, I've tried to cream the butter, but when I add the (pure) maple syrup, the creamed butter turns in to little "grains" and won't incorporate into all the expensive maple syrup. The first time, I decided my butter was too soft (microwaved) and became oily. The second time, I fear it was still too cold.... Feeling a bit like Goldie Locks! Starting a 3rd with fresh butter and will wait for room temp. Hints/help?

I made this cake for my husband's birthday yesterday. I followed the directions to a T, except for one minor detail: I replaced the walnuts with BACON! It. Was. Amazing.

Delicious cake! I ended up having to add an extra 1/2 C of flour because I felt the batter was too soupy.

Since real Maple syrup is a favorite of mine I had to make this. Wow what a delicious and moist cake! I was surprised it called for so much Maple syrup since most recipes only call for tablespoons or half a cup. 4 cups total is a LOT! Also 4 sticks of butter seemed like a lot as well, but after it was all said and done this was an AMAZING cake!

This cake is fairly easy to make... A little on the pricey side, thanks to the maple syrup, but worth every penny and all of the effort. I used candied walnuts instead of plain to decorate the cake; it's a VERY VERY rich cake, so I stick with the plain walnuts in the cake itself. My family and friends request this cake fairly often in the fall and winter and I always try to oblige!! :^)