- 3 1/2 cups
- all-purpose flour (sifted or stirred before measuring)
- 2 teaspoons baking powder
- 1 cup (2 sticks) butter (softened)
- 2 cups granulated sugar
- 6 eggs
- 1 cup milk
- 1 teaspoon
- vanilla extract
- For Frosting:
- 3 cups packed light brown sugar
- 2 tablespoons corn syrup
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- Dash of salt
- 3/4 cup cream
- Butter two 9-inch layer cake pans; line the bottoms waxed paper then butter the paper.
- Measure the flour and sift it with the baking powder into a bowl.
- In a large mixing bowl, cream the butter until light, then gradually add the sugar, beating until creamy.
- Add the eggs, one at a time, and beat well after each addition.
- Stir in the flour mixture, a little at a time, alternately with the milk, beginning and ending with flour mixture. Stir well after each addition, but do not beat. Stir in the vanilla extract.
- Turn the batter into prepared cake pans.
- Bake in a preheated 325 F oven until the cakes spring back when lightly touched near the center with a finger, about 35 minutes.
- Cool layers 10 minutes in the pans, then turn out onto cake racks to cool completely.
- In a large saucepan, combine the frosting ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes.
- Uncover and cook to 238 F on candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes. Beat until thick and spreadable. It should begin to lose its glossiness.
- Spread on layers and over sides of cake.
- As you frost the cake, the frosting might become too stiff. Add a little hot water whenever necessary to make it spreadable. Dip knife or spatula in hot water to smooth frosting out if needed.
- Makes enough for a 2 to 3 layers.
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|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||13 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||0 g|
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)