Ingredients
The following ingredients have 12 Servings
- 3/4 cup butter ((1 1/2 sticks))
- 1 cup milk
- 2 cups sifted all-purpose flour
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- One box light brown sugar ((1-pound))
- 1/2 cup butter
- 7 tablespoons evaporated milk
- 1 teaspoon vanilla extract
Instruction
- Make the cake. Preheat oven to 325 degrees. Grease and flour 2 9-inch cake pans.
- In a small saucepan, cook the butter and milk over low heat until the butter melts. Stir well and let cool to room temperature.
- In a medium bowl, combine the flour, baking powder, and salt.
- Using an electric mixer, beat eggs and sugar on high speed until light yellow and smooth.
- Stir the flour mixture into the egg mixture just until combined.
- Add the cooled milk mixture and vanilla and stir well.
- Divide the batter between the two pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in the middle.
- Place pans on a wire rack and let cool 10 minutes. Remove cakes from pans and let cool completely on racks.
- Make icing. In a medium saucepan with a heavy bottom, combine the brown sugar, butter, evaporated milk, and vanilla extract. Bring to boil over medium-high heat. Stir well and turn heat down so mixture boils gently. Cook for 7 minutes. Let cool for 5 minutes.
- Beat the icing with a wooden spoon for 2 to 3 minutes to thicken.
- Place bottom layer on a platter or cake stand. Working quickly before icing sets up, spread icing on top. Place second layer on top. Ice the top and sides. A knife dipped in hot water can help smooth the icing out.
