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CAKE
1 1/2 c Butter (3 sticks), divided
6 lg Eggs, separated
1 1/2 ts Baking soda
1 1/2 c Buttermilk
1 ts Vanilla extract (or more)
1/2 ts Salt
1 c Sugar, granulated
2 1/2 c Confectioner’s sugar (4x)
2 1/2 c Flour
Shortening (to prepare
FROSTING
1 c Light brown sugar, packed
1/2 c Butter
1/2 c Cream (or canned milk)
Confectioner’s sugar,
-as needed
Separate eggs; place all the whites in a large bowl, place 3 yolks in
one small container, and the other 3 in another. Prepare 3 8-inch
cake pans with brown-paper rounds (for bottoms) greased with
shortening. Preheat oven to 350 degrees F.
Soften 1/2 C butter in a large bowl; add confectioner’s sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and
continue beating. Add vanilla and mix till thoroughly blended,
scraping sides with spatula if necessary.
Measure flour into a small bowl and stir in baking soda. Add to
butter/sugar mixture alternately with buttermilk in 4 steps,
beginning and ending with the flour.
Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not
dry. Fold egg whites into batter. Divide batter between pans and bake
at 350 degrees F. about 30-35 minutes, until done.
TOPPING: Put 1 stick butter in pot; add sugar and cream. Bring to
rolling boil over medium heat for a few minutes and cool. Add
confectioner’s sugar until you have the right consistency. When cakes
are done and cooled, put together with cooled topping.
Yields
1 Cake
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