Servings: 18 to 20 servings
1 cup (2 sticks) butter, softened
1/2 cup shortening
1 16-ounce box dark brown sugar
1 cup granulated sugar
3 1/2 cups cake flour
1/2 teaspoon baking powder
1 cup milk
1 1/2 teaspoons pure vanilla extract
1 egg, beaten
1 cup milk
3 cups granulated sugar
1/2 cup water
1/2 (1 stick) butter, softened
1 teaspoon white vinegar
1/8 teaspoon salt
Preheat oven to 300 degrees F. Grease and flour a 10-inch Bundt pan.
Using an electric mixer, cream together butter and shortening and add the sugars, 1 cup at at ime, continuing to beat. Add eggs one at a time, beating well after each addition. Sift flour and baking powder together in another bowl and add alternately with milk to creamed mixture, beginning and ending with flour mixture. Add vanilla and mix well. Pour batter into prepared pan. Bake for 2 hours.
To prepare frosting, mix together egg and milk and set aside. Place 1/2 cup of the granulated sugar in a heavy saucepan. Cook over medium-low heat, stirring constantly until melted and brown. Add water and stir until sugar is dissolved. Add remaining 2 1/2 cups granulated sugar. Mix egg with milk and stir into sugar mixture. Add buter, vinegar, and salt. Cook to softball stage (236 degrees F on a candy thermometer), stirring constantly. (A small amount dropped in a glass of water will form a soft ball. If you remove it from the water it will flatten out). Cool to lukewarm. Beat until creamy and spread on cake.
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