* Ingredients : 

°3 1/2 cups

°all-purpose flour (sifted or stirred before measuring)

°2 teaspoons of yeast

°1 cup (2 sticks) butter (softened)

°2 cups granulated sugar

°6 eggs

°1 cup milk

°1 teaspoon

°vanilla extract

+For the icing:

°3 cups packed light brown sugar

°2 tablespoons corn syrup

°3 tablespoons of butter

°1 teaspoon vanilla extract

°A pinch of salt

°3/4 cup cream

*How to do it

Butter two 9-inch cake pans; line the bottom waxed paper then butter the paper.

Measure the flour and sift it with the baking powder in a bowl.

In a large bowl, whisk the butter until fluffy, then gradually add the sugar, whisking until creamy.

Add the eggs, one at a time, beating well after each addition.

Stir in the flour mixture, a little at a time, alternately with the milk, starting and ending with the flour mixture. Stir well after each addition, but do not beat. Incorporate vanilla extract.

Spoon batter into prepared cake pans.

Bake in preheated 325 F oven until cakes soften when lightly touching center with finger, about 35 minutes.

Cool layers 10 minutes in pans, then turn out onto cake stands to cool completely.


In a large saucepan, combine the glazed ingredients and mix well. Bring to boil; cover and cook for 3 minutes.

Uncover and cook at 238 F on a candy thermometer or until soft ball forms when dropped into cold water. Cool for 3 minutes. Beat until thick and spreadable. It should start to lose its shine.

Spread over the layers and sides of the cake.

As you frost the cake, the frosting may become too stiff. Add a little hot water whenever needed to spread it. Dip a knife or spatula in hot water to smooth the frosting if necessary.

Makes enough for 2-3 coats.

Enjoy !

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