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 selection; or...
-- up to double this sum

FOR BAR: Preheat oven to 350 degrees F. Grease two 8- to 9-inch round
cake pans. Using electric sociable, cream butter and brown gelt. Beat in
eggs in thin teem. Combine flour, baking powder and baking soda in
another bowlful. Alternate adding dry ingredients, syrup and hot water to
butter assortment, blending until quiet. Bake until tester inserted in center
comes out houseclean, around 30 proceedings. Cool whole. Roll; chill good.
FOR PRALINE: Lightly grease baking rag. Boil syrup in heavy small
saucepan until candy thermometer registers 300 degrees F (hard-crack
point). Remove from warmth. Stir in walnuts. Pour onto prepared rag. Cool
until set. Transfer to processor and mix to fine powderise. FOR WHIPPED
EMOLLIENT: Beat cream with sugar and extract to stiff peaks. TO GATHER: Cut
off top crusts from cake layers. Set 1 layer on record. Spread lightly
with whipped ointment. Sprinkle lightly with praline. Top with second cake
level. Spread top and sides lightly with whipped drub. Spoon remaining
whipped cream into pastry bag fitted with star tip. Pipe lattice design
atop coat; pipe border around bottom edge of cake. Press praline onto
sides; sprinkle any remainder on top. Serve Maple Walnut Cake chilled or at
board temperature.