FROSTING
1 c Light brown boodle, packed
1/2 c Butter
1/2 c Pick (or canned milk)
Confectioner's bread,
-as requisite

Separate egg; place all the whites in a large bowlful, spot 3 yolks in one
small container, and the over-the-counter 3 in another. Train 3 8-inch cake pans
with brown-paper rounds (for bottoms) greased with shortening. Preheat oven
to 350 degrees F.

Weaken 1/2 C butter in a large stadium; add confectioner's sugar and beat
until thoroughly sundry. Connect 3 egg yolks, ace, and continue
lacing. Add vanilla and mix till thoroughly blended, scraping sides with
spatula if requisite.

Measure flour into a small bowl and stir in baking pop. Add to
butter/sugar mixture alternately with buttermilk in 4 steps, beginning and
ending with the flour.

Sprinkle most 1/2 t salt on egg whites. Beat till blotto, but not dry.
Fold egg whites into slugger. Divide batter between pans and bake at 350
degrees F. approximately 30-35 proceedings, until through.

TOPPING: Put 1 stick butter in pot; add sugar and bat. Bring to rolling
boil over medium heat for a few minutes and chill. Add confectioner's sugar
until you have the right eubstance. When cakes are done and cooled, put
together with cooled topping.