*Ingredients:
+For cake
°3 sticks - 1 1/2 cup butter
°2 c light brown sugar
°1 1/2 c white sugar
°6 eggs
°3 1/2 cups all-purpose flour
°1 teaspoon baking powder
°1/2 teaspoon salt to taste
°1 1/3 c milk
+For icing
°1 stick butter
°1 c dark brown sugar
°1/3 c milk
°1/2 t pure vanilla extract
°4 c icing sugar
*Instructions:
To Making Cake Center a rack in oven & preheat 325 degrees F. Greased with butter and lightly dust a 10-inch fluted tube pan, making sure there are no Butter lumps or exposed areas in the pan? put aside. In a separate bowl, sift the flour, baking powder and salt and set aside.
In the other big bowl? cream 3 sticks of butter, using a hand mixer or stand mixer on medium speed for 2 minutes until creamy and soft. Add the tan and white sugar and mix well, stopping to scrape the bowl occasionally with a rubber spatula, until smooth, about 5 minutes. Reduce the speed to medium/low and add the eggs, one at a time, beating for about 15 seconds after each addition and scraping the bowl with a spatula as you go, until well blended .
Reduce speed to low and add flour mixture and 1 1/2 cups milk alternately, in 3 batches, starting and ending with flour. Beat to smooth, about 3 min. Scrape batter to prepared pan & baking in center of oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
Remove from oven and let cake cool in pan on wire rack for at least 30 minutes. Loosen the edges with a small knife, then return to a wire rack to cool completely. For the glaze Melt the butter in a large saucepan over medium heat. Add the dark brown sugar and whisk constantly until the mixture is bubbly and smooth and the butter is completely incorporated, about 3 minutes. Remove from heat and stir in remaining 1/2 cup milk or whipping cream. Let the mixture cool. Stir in the vanilla, then gradually add the icing sugar and stir until well blended and smooth. Transfer the cake to a cake plate and frost with the frosting. Let stand at least 2 hours before slice
Enjoy !
