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Ingredients
- 1Â 1/2 c. Butter (3 sticks), divided
- 6 lrg Large eggs, separated
- 1Â 1/2 tsp Baking soda
- 1Â 1/2 c. Buttermilk
- 1 tsp Vanilla extract (or possibly more)
- 1/2 tsp Salt
- 1 c. Sugar, granulated
- 2Â 1/2 c. Confectioner's sugar (4x)
- 2Â 1/2 c. Flour
- Â Â Shortening (to prepare
- 1 c. Light brown sugar, packed
- 1/2 c. Butter
- 1/2 c. Cream (or possibly canned lowfat milk)
- Â Â Confectioner's sugar, as needed
Directions
- Separate Large 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 in confectioner's sugar and beat till thoroughly mixed. Add in 3 egg yolks, one after another, and continue beating. Add in vanilla and mix until thoroughly blended, scraping sides with spatula if necessary.
- Measure flour into a small bowl and stir in baking soda. Add in to butter/sugar mix alternately with buttermilk in 4 steps, beginning and ending with the flour.
- Sprinkle about 1/2 t salt on egg whites. Beat until stiff, but not dry.
- Fold egg whites into batter. Divide batter between pans and bake at 350 degrees F. about 30-35 min, till done.
- TOPPING: Put 1 stick butter in pot; add in sugar and cream. Bring to rolling boil over medium heat for a few min and cold. Add in confectioner's sugar till you have the right consistency. When cakes are done and cooled, combine with cooled topping.
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