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Ingredientes
- 3 c. All-purpose flour
- 1 Tbsp. Double-acting baking pwdr
- 2 stk unsalted butter, soft
- 2 c. Granulated sugar
- 4 x Large eggs, large
- 1 c. Lowfat milk
- 1 tsp Pure vanilla extract
- 10 Tbsp. Unsalted butter
- 1Â 1/4 c. Firmly packed dark brown
- Â Â Sugar
- 1/4 c. Plus
- 2 Tbsp. Lowfat milk
- 1Â 1/4 tsp Pure vanilla extract
- 3 c. Sifted confectioners' sugar
Direcciones
- Make the cake layers: Preheat the oven to 350 degrees F. Line 2 buttered 9-inch round cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Onto a sheet of wax paper sift twice the flour and the baking pwdr. In a bowl with an electric mixer cream the butter with the sugar till the mix is light and fluffy and beat in the egg yolks, 1 at a time, beating well after each addition. Add in the flour mix to the butter mix in batches alternately with the lowfat milk, beginning and ending with the flour mix, and beat in the vanilla. In another bowl beat the egg whites with a healthy pinch of salt till they just hold stiff peaks, stir one third of them into the batter to lighten it, and mix in the remaining whites gently but thoroughly. Divide the batter between the prepared pans, smoothing the tops, and bake the layers in the middle of the oven for 30 to 40 min, or possibly till a tester comes out clean. Let the cake layers cold in the pans on racks for 10 min and turn them out onto the racks. Throw away the wax paper and let the layers cold completely.
- Make the icing: In a small saucepan heat the butter over moderate heat, add in the brown sugar, and bring the mix to a boil. Add in the lowfat milk in a stream, whisking, and bring the mix to a boil. Remove the pan from the heat and let the mix cold completely. In the bowl of an electric mixer beat together the brown sugar mix and the vanilla. Add in the confectioners' sugar in batches, beating, and beat the icing till it is light and fluffy.
- Assemble the cake: On a cake plate arrange 1 of the cake layers, spread the layer with one third of the icing, and top the icing with the remaining layer. Spread the top and side of the cake with the remaining icing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 748 | |
| Calories from Fat 357 | 48% |
| Total Fat 40.55g | 51% |
| Saturated Fat 24.69g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 56mg | 2% |
| Potassium 148mg | 4% |
| Total Carbs 88.13g | 24% |
| Dietary Fiber 1.3g | 4% |
| Sugars 52.52g | 35% |
| Protein 9.49g | 15% |
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