Work quickly to spread the frosting on the cake before it begins to set. We call for light brown sugar in the cake to lend a subtly sweet flavor, but dark brown in the frosting to provide a contrasting rich caramel flavor. You can use light brown sugar for both the cake and frosting, if you prefer.
Cake:
Cooking spray
1 Tbs. cake flour
1 c. packed light brown sugar
7 Tbs. butter, softened
1/2 c. egg substitute
2 c. cake flour (about 8 oz.)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. fat-free milkFrosting:
1/2 c. packed dark brown sugar
3 Tbs. butter
1 tsp. vanilla extract
1/8 tsp. salt
1 (14 oz.) can sweetened condensed milkPreheat oven to 350*. To prepare cake, coat 2 (8″) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.
Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, & 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning & ending with flour mixture.Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350* for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.
To prepare frosting, combine 1/2 cup dark brown sugar & remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly. Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
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