- Cooking spray
- 1 tablespoon all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup butter or stick margarine, softened
- 2 large eggs
- 1 large egg white
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups fat-free milk
- 2 teaspoons vanilla extract
- 1 cup packed dark brown sugar
- 1/2 cup evaporated fat-free milk
- 2 1/2 tablespoons butter or stick margarine
- 2 teaspoons light-colored corn syrup
- Dash of salt
- 2 cups powdered sugar
- 2 1/2 teaspoons vanilla extract
- calories 307
- caloriesfromfat 22 %
- fat 7.5 g
- satfat 4.4 g
- monofat 2.2 g
- polyfat 0.4 g
- protein 3.8 g
- carbohydrate 56.7 g
- fiber 0.4 g
- cholesterol 43 mg
- iron 1.2 mg
- sodium 251 mg
- calcium 97 mg
How to Make It
Preheat oven to 350°.
To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper; cool completely on wire rack.
To prepare frosting, combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add powdered sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).
Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake. Store cake loosely covered in refrigerator.