Instructions: Impressive and special, this is a celebration cake. The layers are thin and fragile, so be careful when removing them from the pans.

Cake - Combine the cocoa and boiling water and set aside. Cream the butter, shortening, sugar, salt, and vanilla until fluffy. Add the eggs one at a time, beating well after each addition. Stir the soda into the buttermilk and add alternately with the flour to the creamed mixture.

Preheat oven to 350 F. Prepare 3 9-inch cake pans by greasing them and lining them with waxed paper. Measure 1 2/3 cups batter into a small bowl and stir in the sour cream, maple syrup, and nuts. Pour into 2 of the cake pans.

Blend the cocoa-water mixture into the remaining batter and pour into the remaining pan. Bake for 25 to 30 minutes. Cool 5-minutes before removing from the pans. Spread Cocoa Maple Frosting between the layers, on the sides, and over the top of the cake.

Cocoa Maple Frosting - Combine the butter, cocoa, corn syrup, and maple syrup. Add the confectioners sugar alternately with the milk. Beat until smooth and of a spreading consistency.

Receipe from: Rowells Inn, Simonsville, Vermont

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.