This is NOT for amateur chefs ... so do NOT attempt if you are not patient!- - - - - - - - - - - - - - - - - - - - - - -
Ingredients for cake:
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 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
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.
Now comes the tricky part ... the Frosting:
Prep time: 30 minutes
Prep time: 30 minutes
Makes: 3.5 cups
Ingredients:
Ingredients:
2 1/2 cups sugar
divided 1 egg
slightly beaten 1 stick butter, cut up
3/4 cup sweet milk
1 teaspoon vanilla
Directions:
Put 1/2 cup sugar in iron skillet and set aside. Beat egg and remaining 2 cups sugar until moist and creamy. Add milk and butter and cook over low heat until butter melts. Turn heat on skillet to low and heat until sugar is light brown and runny. While sugar is browning, increase the heat under the other ingredients, stirring constantly. When liquid mixture comes to a boil and the sugar is brown and runny, add the hot sugar to the boiling liquid mixture. Cook until it reaches the soft ball stage, about 10 minutes. Remove from heat. Cool slightly. Add vanilla. Beat until the consistency is right to spread. If it's too thick, add a little more milk.
Put 1/2 cup sugar in iron skillet and set aside. Beat egg and remaining 2 cups sugar until moist and creamy. Add milk and butter and cook over low heat until butter melts. Turn heat on skillet to low and heat until sugar is light brown and runny. While sugar is browning, increase the heat under the other ingredients, stirring constantly. When liquid mixture comes to a boil and the sugar is brown and runny, add the hot sugar to the boiling liquid mixture. Cook until it reaches the soft ball stage, about 10 minutes. Remove from heat. Cool slightly. Add vanilla. Beat until the consistency is right to spread. If it's too thick, add a little more milk.
Your patience will be rewarded! ~ Chef Wilkinson ~
