·         ½ lb. (2 sticks) unsalted butter, softened

·         2/3 cup lightly packed brown sugar

·         3 eggs, separated , whites stiffly beaten

·         2/3 cup dark maple syrup

·         2 cups Gluten Free Pantry French Bread and Pizza Mix

·         1 cup light sour cream

·         ½ cups toasted chopped walnuts (optional)

Preheat oven to 350 degrees. Lightly grease 2, 9-inch cake pans. Beat butter with sugar until fluffy. Add yolks and beat. Add syrup and beat to combine. Fold in French Bread Mix, alternating with sour cream. Stir to combine. Add nuts and fold in whites. Spoon into prepared pans.

 

Bake 25-28 minutes or until cake tester comes away clean. Cool 10 min. in pan. Loosen around edges with a sharp knife and remove from cake pans.

 

Cool completely on a wire rack. Frost with maple frosting below.

Maple Frosting

·         6 Tbs. unsalted butter, softened

·         4 cups confectioner’s sugar

·         ¼ cup maple syrup

 

Beat butter until light and fluffy. Add half the confectioner’s sugar and beat to combine. Add the syrup and beat. Add enough of the remaining sugar to produce a thick and fluffy frosting. Frost when cake has cooled.

 

Decorate with walnut halves, if desired.