An Accidental Original Recipe

So.  This OR is an accident, adapted from the Repressed Pastry Chef's Yellow Butter Cake and the Chocolate Buttercream Frosting from Passion for Parties.  Since I'm one of those people who doesn't have all the time in the world on their hands and I like to do multiple things at once, I started the cake and the frosting at the same time.  So I add a teaspoon of vanilla to the frosting, do some stuff, and add a teaspoon of vanilla to the cake batter... and then there's no more vanilla.  And the recipe calls for 2 teaspoons.  :O
Since I was making this cake for my dad's birthday, I asked him what other flavoring he wanted in the cake.  His reply was, "maple and rum."  Both.  In the same cake.  Sure thing, dad.
As reluctant as I was, I added maple and rum flavoring to make up for the lost teaspoon of vanilla, and the cake turned out fine... strange... but fine.  It's actually kind of an interesting taste - one that would have tasted much better if not for the chocolate frosting.
But, if you're adventurous and like interesting flavors, try my OR!

Maple-Rum Butter Cake with Chocolate Buttercream Frosting
REQUIRES SOFTENED BUTTER

Maple-Rum Butter Cake
3 1/2 cups cake flour
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, softened and diced
1 cup milk (divided use)
4 large eggs
2 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring
1/2 teaspoon rum extract

Chocolate Buttercream Frosting
1/2 cup solid butter-flavored/vegetable shortening
1 stick butter, softened
3/4 cup unsweetened cocoa
1 teaspoon vanilla extract
4 cups powdered sugar
3-4 tablespoons milk

For the cake:

1. Preheat oven to 350 degrees F.  Coat two 8'' cake pans lightly with nonstick cooking spray.
2. Cream butter and 1/2 cup milk in large bowl.  Sift flour, sugar, baking powder, and salt into bowl and mix thoroughly.
3. In separate bowl, blend eggs, egg whites, remaining 1/2 cup milk, and flavorings.  Add to batter in 3 additions, mixing thoroughly after each addition.
4. Divide batter evenly between the two pans.  Bake 35-40 minutes, or until the centers spring back when lightly touched.
5. Cool completely in pans on wire racks.  Release sides and bottoms of layers with a plastic knife before turning out and frosting.

For the frosting:

1. Cream shortening and butter in a large bowl.  Add cocoa and vanilla.
2. Add powdered sugar, one cup at a time.  Mix thoroughly after each addition.
3. Add milk and beat until light and fluffy.  Makes 3 cups.  (Can be refrigerated in a stored container for up to 2 weeks - just re-whip before using.)

Now, breakin' it down:
Cream butter and milk in bowl.  Sift flour, sugar, baking powder, and salt into bowl...

...and mix.

In a separate bowl, blend eggs, egg whites, milk, and vanilla...

...and add to batter.  Divide batter between two pans...

...and bake for 35 minutes.

Cream shortening and butter...

Add cocoa and vanilla...

...and mix.

Add powdered sugar, a cup at a time...

...and mix well.

Add milk and beat until light and fluffy.

Now, flip out your cakes and frost the top of the first layer...

Then put the second layer on top and "seal-coat" the whole cake.  Be careful, as crumbs might want to stick to your frosting knife/spatula!  Then go ahead and frost the whole thing thoroughly - you should have just enough frosting!

So the OR turned out to be a success, despite the wacky flavors! :)  The cake was best the first day, but the frosting gets better with age.  The frosting also seemed too light for this incredibly buttery cake - next time I'll try something more thick and heavy.
And if you want the original recipes, you can find the cake one here and the frosting recipe here.  Tell me how it turns out! :)

-JJ