- 3 1/2 cups all-purpose flour, sifted 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
- 3 cups packed light brown sugar
- 2 tablespoons corn syrup
- 3 tablespoons butter
- dash of salt
- 3/4 cup cream
- 1 teaspoon vanilla
Preparation:Butter 2 9-inch layer cake pans; line the bottoms waxed paper. Butter the paper.
Sift the sifted flour and 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° 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 large saucepan,combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes. Uncover and cook to 238° 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 littlehot 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.