My Birthday Cake

I've been waiting since last July to post this one!!

Courtney’s Yellow Cake with Carmel Frosting Cake Bernadette Lowe

3 cups all purpose flour
1 tablespoon baking powder
2 sticks (1 cup) unsalted butter softened
2 cups sugar
4 large eggs separated
1 cup milk
1 teaspoon vanilla


Icing

1 stick plus 2 tablespoon unsalted butter
1 ¼ cup firmly packed dark brown sugar
¼ cup plus 2 tablespoons milk
1 ¼ teaspoon vanilla
3 cups sifted confectioner’s sugar


Oven 350˚, 9 inch pans lined with wax paper. Butter the paper and dust pans with flour. Sift flour & Baking powder, cream butter with sugar until light & fluffy& beat in egg yolks. 1 at a time. Add flour mixture to batter mixture alternately with milk and beat in vanilla.
In another bowl beat egg whites with a pinch of salt until they hold stiff peaks. Stir 1/3 of egg whites into batter to lighten it and fold into remaining whites gently. Divide the batter into pans and smooth tops. Bake 30 to 40 minutes. Cool onto racks for 10 minutes and then turn them onto racks.
Icing
Melt the butter, add brown sugar and bring to boil, add milk in stream whisking and bring to boil. Remove pan and let cool completely. In electric mixer beat the brown sugar mixture & vanilla. Add confectioner’s sugar in batches. Beat until fluffy.

What is not to like??? Yellow Cake (the best ever) and Caramel Frosting, an excellent combination if I do say so myself.