INGREDIENTS

INSTRUCTIONS

Make the cake layers:  Preheat the oven to 350 degrees F. Line 2
buttered 9-inch round cake pans with rounds of wax paper, butter the
paper, and dust the pans with flour, knocking out the excess. Onto a
sheet of wax paper sift twice the flour and the baking powder. In a
bowl with an electric mixer cream the butter with the sugar until the
mixture is light and fluffy and beat in the egg yolks, 1 at a time,
beating well after each addition. Add the flour mixture to the butter
mixture in batches alternately with the milk, beginning and ending
with the flour mixture, and beat in the vanilla. In another bowl beat
the egg whites with a pinch of salt until they just hold stiff peaks,
stir one third of them into the batter to lighten it, and fold in the
remaining whites gently but thoroughly. Divide the batter between the
prepared pans, smoothing the tops, and bake the layers in the middle
of the oven for 30 to 40 minutes, or until a tester comes out clean.
Let the cake layers cool in the pans on racks for 10 minutes and turn
them out onto the racks. Discard the wax paper and let the layers cool
completely. Make the icing: In a small saucepan melt the butter over
moderate heat, add the brown sugar, and bring the mixture to a boil.
Add the milk in a stream, whisking, and bring the mixture to a boil.
Remove the pan from the heat and let the mixture cool completely. In
the bowl of an electric mixer beat together the brown sugar mixture
and the vanilla. Add the confectioners' sugar in batches, beating,  and
beat the icing until it is light and fluffy. Assemble the cake:  On a
cake plate arrange 1 of the cake layers, spread the layer with  one
third of the icing, and top the icing with the remaining layer.  Spread
the top and side of the cake with the remaining icing.

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Nutrition (calculated from recipe ingredients)
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Calories: 790
Calories From Fat: 262
Total Fat: 29.8g
Cholesterol: 164.6mg
Sodium: 256.5mg
Potassium: 201.2mg
Carbohydrates: 123.6g
Fiber: 1.3g
Sugar: 87.1g
Protein: 9.8g