Recipe

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• 2 1/4 cups cake flour , sifted
• 3/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 3/4 cup brown sugar
• 1/2 cup oil
• 5 egg yolks
• 3/4 cup water
• 2 tsp maple flavoring
• 1 cup egg white , 18 is number libby has written by this
• 1/2 tsp cream of tartar
• 1 cup walnuts, finely chopped
• 1/2 cup butter
• 4 cups powdered sugar
• 1 tsp maple flavoring
• 1/2 cup cream

• 1 Sift cake flour, sugar, baking powder, and salt into a bowl.
• 2 Stir in the brown sugar.
• 3 Make a well; add oil, egg yolks, water, maple flavoring in order given.
• 4 Beat until smooth.
• 5 In another bowl beat egg whites and cream of tarter until very stiff (I would do this first).
• 6 Pour yolk mixture over whites, folding very carefully to prevent breaking whites.
• 7 Add walnuts.
• 8 Pour into an ungreased tube pan.
• 9 Bake 55 minutes in a 325 degree Fahrenheit oven; then for last 10 minutes at 350 degrees Fahrenheit; invert when done.
• 10 FROSTING:.
• 11 Melt butter until golden brown; don't scorch.
• 12 Remove from heat.
• 13 Stir in powdered sugar.
• 14 Blend in sweet cream and maple flavoring.
• 15 Beat until smooth.
• 16 Spread on chiffon or angel cake.