adapted from: Singing with Birds
3/4 c. butter
1 c. water
1 1/2 c. sugar
2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 eggs
1/2 c. sour cream
1 1/2 tsp. maple extract
Icing:
1 c. butter
6 Tbl. evaporated milk
4 1/2 c. powdered sugar
1/2 - 1 tsp. maple extract, to taste
1/8 tsp. salt
1 c. chopped pecans or walnuts
Preheat oven to 375 degrees. Melt butter and water in a large saucepan over medium-low heat until butter is melted. Remove from heat and stir in the sugar, flour, salt and baking soda. Stir with a wire whisk until smooth. Add eggs, sour cream and maple extract and stir until blended. Pour the batter into a well greased 11''x17'' sheet pan. Bake for 18-20 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean. Remove cake from oven and allow to cool slightly while you make the icing. Put the butter and milk into a medium saucepan. Heat until butter is melted and bring to a simmer. Remove from heat and stir in the powdered sugar, maple extract and salt. Whisk until completely smooth. Spread over cake and top with chopped nuts.
Jenn's Notes: I used a lot less maple extract than the recipe called for, because I didn't want it to be overpowering and instead just wanted a light maple flavor. I added 1/2 tsp. maple and 1 tsp. vanilla to the cake and I added 1/2 tsp. maple and 1/2 tsp. vanilla to the icing. I let my cake cool completely before I added the icing.