Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
2/3
cup water
1/3
cup butter or margarine, softened
3
eggs
1/2
cup maple-flavored syrup
1/2
cup chopped pecans, toasted
1 1/2
cups powdered sugar
3
tablespoons butter or margarine, softened
1 1/2
oz cream cheese (half of 3-oz package), softened
3
to 4 tablespoons maple-flavored syrup
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). 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 mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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.
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.
