---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts
       Yield: 12 servings
     1/2 c  Unsalted butter; room temp.
     1/2 c  Light brown sugar (packed)
       2    Eggs; beaten to blend,
            -- room temperature
   2 1/2 c  Cake flour
       2 ts Baking powder
     1/2 ts Baking soda
       1 c  Maple syrup
     1/2 c  Hot water
 ----------------------------MAPLE WALNUT PRALINE----------------------------
       1 c  Maple syrup
       1 c  Chopped walnuts
 ----------------------------MAPLE WHIPPED CREAM----------------------------
       2 c  Whipping cream
       6 tb Powdered sugar
       1 ts Maple extract; or...
            -- up to double this amount
   FOR CAKE: Preheat oven to 350 degrees F.  Grease two 8- to 9-inch round
   cake pans.  Using electric mixer, cream butter and brown sugar.  Beat in
   eggs in thin stream.  Combine flour, baking powder and baking soda in
   another bowl.  Alternate adding dry ingredients, syrup and hot water to
   butter mixture, blending until smooth.  Bake until tester inserted in
   center comes out clean, about 30 minutes.  Cool completely.  Wrap; chill
   FOR PRALINE: Lightly grease baking sheet.  Boil syrup in heavy small
   saucepan until candy thermometer registers 300 degrees F (hard-crack
   stage).  Remove from heat.  Stir in walnuts.  Pour onto prepared sheet.
   Cool until set.  Transfer to processor and mix to fine powder.
   FOR WHIPPED CREAM: Beat cream with sugar and extract to stiff peaks.
   TO ASSEMBLE: Cut off top crusts from cake layers.  Set 1 layer on platter.
   Spread lightly with whipped cream.  Sprinkle lightly with praline.  Top
   with second cake layer.  Spread top and sides lightly with whipped cream.
   Spoon remaining whipped cream into pastry bag fitted with star tip.  Pipe
   lattice design atop cake; pipe border around bottom edge of cake.  Press
   praline onto sides; sprinkle any remainder on top.  Serve Maple Walnut
   Cake chilled or at room temperature.