---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 16 Servings
   2 2/3 c  Cake flour
     3/4 ts Baking soda
     1/2 ts Salt
     1/4 ts Baking powder
     3/4 c  Buttermilk
     1/2 c  Pure maple syrup
      14 oz Unsalted butter; at rm temp
       1 c  Granulated sugar
   1 1/4 ts Maple extract
       1 ts Vanilla extract
       3    Eggs
       1 c  Finely chopped walnuts
       3 c  Confectioner’s sugar
       1 c  Marshmallow creme
            Walnut halves for decoration
            -----nutritional data per
            *gm protein
            *gm fat
            *gm carbo
            *mg sodium
            *mg chol
   Heat oven to 350.  Butter and flour two 9 cake pans. Combine flour, soda,
   salt, and baking powder.  Combine buttermilk and maple syrup. With an
   electric mixer set at med-low speed, beat 6oz of the butter (12 tbs) and
   the granulated sugar until light and fluffy, about 5 minutes. Beat in 1tsp
   of the maple extract and the vanilla. Beat in eggs one at a time, beating
   well after each addition. Reduce speed and beat in flour mixture in three
   parts, alternating with buttermilk mixture. Stir in the chopped walnuts.
   Pour into prepared pans. Bake until a toothpick stuck into the center comes
   out clean, about 25 minutes. Cool 10 minutes in pans. Remove from pans and
   cool completely on wire racks. Meanwhile, sift confectioners' sugar. With
   an electric mixer set at medium speed, beat remaining 8oz butter (16 tbs)
   until creamy. Reduce speed to low and gradually beat in confectioners'
   sugar. Beat in remaining 1/4tsp maple extract. With a spatula, fold in
   marshmallow creme. Put on cake layer on a serving plate. Spread top with
   about 3/4c frosting. Top with remaining layer. Spread top and sides with
   remaining frosting. Decorate with walnut halves. Work Time: 1 hour Total
   Time:  1 hour 25 minutes, plus cooling time