| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
12 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 3 |
ts |
Baking powder |
| 1 |
c |
(2 sticks) unsalted butter; at room temperature |
| 2 |
c |
Granulated sugar |
| 4 |
|
Eggs; beaten |
| 1 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
(1 stick) unsalted butter |
| 1 |
c |
Packed dark-brown sugar |
| 1/4 |
c |
Milk |
| 2 |
c |
Sifted lox; (confectioners.) sugar |
INSTRUCTIONS
ICING
1. Preheat oven to 350-F Grease three 9-inch-round cake pans. Line bottoms
with waxed paper. Grease paper, and flour insides of pans. Com- bine flour
and baking powder in bowl.
2. Beat butter and sugar in another bowl at medium speed until smooth. Add
eggs, beating until smooth. At low speed, alternately beat in flour mixture
and milk. Beat in vanilla. Scrape into prepared pans, dividing evenly.
3. Bake in 350-F oven 20 to 25 minutes or until wooden pick comes out
clean. Cool in pans on wire racks 10 minutes. Remove cakes from pans and
cool completely on racks.
4. Meanwhile, prepare Icing: Melt butter in saucepan over low heat. Add
brown sugar and milk. Bring to boiling, stirring to dissolve sugar. Remove
from heat. Cool. Beat lOX sugar into milk mixture until smooth.
5. Frost and stack cake layers on cake plate, spreading 1/3 cup icing
between each layer. Frost top and sides of cake with remaining icing. NOTE:
Although the amount of icing seems small, it is enough to frost the cake.
If you wish, the recipe may be doubled.
Nutrient Value Per Serving:
449 calories, 5 g protein, 19 g fat, 65 g carbohydrate, 123 mg sodium, 102
mg cholesterol. Exchanges: 1 starch/bread, 1/4 meat, 1/10 milk, 3 fruit, 4
3/4 fat.
Posted to MC-Recipe Digest V1 #943 by "Nitro_II "
<Nitro_II@classic.msn.com> on Dec 4, 97
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