FOR THE CAKE LAYERS
3 c All-purpose flour
1 tb Double-acting baking powder
2 Sticks unsalted butter, soft
2 c Granulated sugar
4 Egg, large
1 c Milk
1 ts Pure vanilla pull

Make the cake layers: Preheat the oven to 350 degrees F. Pipeline 2
buttered 9-inch round cake pans with rounds of wax wallpaper, butter the composition,
and dust the pans with flour, knocking out the overindulgence. Onto a sheet of wax
paper sift twice the flour and the baking pulverization. In a bowl with an
electric mixer cream the butter with the sugar until the mixture is light
and fluffy and beat in the egg yolks, 1 at a time, beating well after each
summation. Add the flour mixture to the butter mixture in batches
alternately with the milk, beginning and ending with the flour assortment, and
beat in the vanilla. In another bowl beat the egg whites with a pinch of
salt until they just hold stiff peaks, stir one third of them into the
batter to lighten it, and fold in the remaining whites gently but
good. Divide the batter between the prepared pans, smoothing the
tiptop, and bake the layers in the middle of the oven for 30 to 40 transactions,
or until a tester comes out strip. Let the cake layers cool in the pans on
racks for 10 minutes and turn them out onto the racks. Discard the wax
paper and let the layers cool wholly.
Make the ice: In a small saucepan melt the butter over moderate heating,
add the brown boodle, and bring the mixture to a roil. Add the milk in a
watercourse, whisking, and bring the mixture to a furuncle. Remove the pan from the
heat and let the mixture cool wholly. In the bowl of an electric mixer
beat together the brown sugar mixture and the vanilla. Add the
confectioners' sugar in batches, thrashing, and beat the icing until it is
light and fluffy.
Assemble the bar: On a cake plate dress 1 of the cake layers, spread
the layer with one third of the ice, and top the icing with the remaining
bed. Spread the top and side of the cake with the remaining ice.

Yields
8 Servings