Vanilla Cake with Brown Butter Frosting

Another year, another birthday for MDS. To celebrate year 45, I made this Vanilla Cake with Brown Butter frosting recipe that I found in Mom's recipe box. The recipe card has both the cake and frosting on one card, so they are meant to go together. And, the cake and frosting are so good that they could be used in other combinations.

The cake itself was just right--light and moist. The frosting is also quite delicious. I often have trouble with frosting, but this one came out fine. I did put the cake in the refrigerator immediately after making it to get the frosting to set. This cake and frosting combination is a great way to celebrate being another year older.

Vanilla Cake 

• 2 1/2 cup flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup butter
• 1 2/3 cup sugar
• 1 tsp. vanilla
• 3 eggs
• 1 cup milk

Sift together flour, baking soda, and salt; reserve. In a mixing bowl, cream butter with sugar until light and fluffy. Add vanilla and beat well. Beat in eggs, one at a time, mixing well after each. Add flour mix alternating with milk, beginning and ending with flour. Beat batter for 1/2 minute after all ingredients have been added. Grease and flour two nine-inch round layer pans. Divide batter evenly between two pans. Bake at 375 for 30 minutes. Cool for ten minutes in pan, then turn out onto rack to cool. 

Brown Butter Frosting

• 1/2 cup butter
• 4 1/2 cup confectioners sugar
• 1 1/2 tsp. light corn syrup
• 6-7 Tbsp. light cream

Heat butter slowly in heavy-bottom saucepan over very low heat until browned slightly (careful not to burn). Turn into large bowl and, with beaters running, add confectioners sugar alternating with light corn syrup and light cream. Beat until smooth.

Frost layer of the cake. If desired, sprinkle with chopped pecans. Put second layer and frost top and sides. If desired, press chopped pecans over top and sides.