2 pounds 908 grams thick slice bacon
375 ml Maple Roch Dark Maple Syrup divided
¾ cup butter divided
3 teaspoons vanilla divided
2 cups all-purpose flour
2 teaspoons baking powder
1⁄2 cup milk
3 cups powdered sugar
1 ½ teaspoons vanilla
For the Maple Bacon
Lay strips of thick cut bacon on two cookie sheets lined with parchment paper. Coat both sides with 50 ml Maple Roch Dark Maple Syrup
Place in a pre-heated 350-degree oven. Bake until crispy but not overdone. Turn slices every ten minutes
Remove from oven. Allow to cool. Crumble half the bacon. Set aside
For the Cake
Preheat oven to 350 degrees F.
Grease and flour a 9×9 inch pan with paper liners.
In a medium bowl, cream together 175 ml Maple Roch Dark Maple Syrup and ½ cup butter.
Beat in the eggs, one at a time, then stir in the vanilla, and half the crumbled bacon.
Combine flour and baking powder, add to the creamed mixture and mix well.
Stir in the milk until batter is smooth.
Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.
Allow to cool completely
For the icing
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of Maple Roch Dark Maple Syrup
Gradually beat in just enough remaining Maple Roch Dark Maple Syrup to make frosting smooth and spreadable. If frosting is too thick, beat in more Maple Syrup, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Once the cake is completely cooled, transfer to a cake plate.
Frost the entire cake
Sprinkle the remaining crumbled on the top of the frosted cake
Bend the slices of bacon in half, gently fit on to the edge of the cake
Repeat until the cake is covered in bacon.