-heat oven to 325. Grease and flour 2 9-inch round cake pans. Combine butter and milk in a small saucepan, and cook over low heat until the butter melts. stir well and let cool to room temperature
Meanwhile, combine the flour, baking powder and salt in a medium bowl and stir with a fork to mix well. In a large bowl, combine the eggs and sugar and beat well at high speed scraping the bowl often until light yellow, smooth and thick
Stir the flour mixture into the egg mixture only until the flour just disappears. add the cooled milk and the vanilla stir well and divide between the prepared pans.
Bake at 325 25 to 30 minutes until the cakes are pale golden brown, spring back when touched in the center, and have pulled away from the sides.
Cool in the pan 10 minutes then remove to wire rack and cool top side up.
To make the icing have cake layers ready so you can spread the warm frosting quickly once it is ready. In a saucepan combine brown Sugar, evaporated milk, butter and vanilla and bring to a boil over medium high heat. Stir well and adjust the heat so the frosting boils and bubbles gently. Cook for 7 minutes. Remove from the heat and let cool 5 mintues.
Beat the warm icing with a wooden spoon until it thickens 2-3 mintues. Place a cake layer upside down on a plate and quickly cover with warm icing.
If the icing becomes too hard, warm gently and add a couple of T of evaporated milk Dip knife in very hot water to spread icing evenly.
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|Serving Size: 1 recipe (2916g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 2468 (29%)|
|Amt Per Serving||% DV|
|Total Fat 274.2g||366 %|
|Saturated Fat 167.1g||835 %|
|Monounsaturated Fat 74g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 1451.8mg||447 %|
|Sodium 114399.9mg||3945 %|
|Potassium 3260.1mg||86 %|
|Total Carbohydrate 1497.3g||440 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1497.3g|
|Protein 56.2g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8461
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