Attention Bacon Lovers

So my friend requested a make I maple bacon cake for her this past weekend and so I did. Beware it is addicting at first bite and you will surely need to fast for a week after eating it if you are trying to watch your calories. It was amazing and a hit at her party. So here I share the recipe with you.......I used the #7300P cake pan because it was a party and it easily served 30 medium sized pieces. If you want to go smaller I recommend the #4700P and you can cut the recipe in half. 

What you will need:

3 lbs. bacon (yes, I know) 

8 sticks of real butter (3 for cake mix)

3 boxes butter cake mix

9 eggs for cake mix

3-4 cups brown sugar

Vermont maple syrup (the real stuff- 1 bottle)

4 Cups powdered sugar

4 tablespoons bacon grease

Preheat oven to 350 degrees-

I open the bacon and put it on foil lined cookie sheets. I put it in the oven and bake for 25 minutes until very crispy, almost borderline overdone. You really want it to be crispy. Once bacon is done, drain bacon grease in small bowl and save for later. You will only need 4 tablespoons. Set bacon aside. 

Bottom layer: Melt one stick of butter and pour it into bottom of cake pan, swish it around so you get a nice even layer of butter, next sprinkle a nice even thick layer of brown sugar on top of the butter. I like to smooth it out and lightly pat it into the butter. Next use half of the vermont maple syrup and drizzle it on top of the brown sugar. Should be about 1 cup ( I get the squeeze bottle and just go back and forth in rows both ways) You will need 1/2 cup or more for frosting. Set the pan aside

Prepare the cake mix as instructed on the box- At this time I take 1/3 of the prepared bacon and crush it up, usually in double layer paper towel to get any remaining grease out and add it to the cake mix. Pour the batter into the pan. Bake at 350 for about 35-45 minutes until done. Remove and cool for 2 hours. 

For the frosting: Beat 4 sticks of butter and 4 cups of powdered sugar until smooth, I add the 4 tablespoons of bacon grease and the 1/2 cup of syrup and continue to beat until smooth. You can add more syrup to taste if you would like. 

Once cake is cooled, frost with the maple bacon frosting and cover with the remaining crushed bacon bits. 

A forewarning though, once you make this cake you will be asked to make it again and again and again!