For the Cake 3 sticks –
1 1/2 cups Butter (at room temperature)
2 cups packed Light Brown Sugar
1 1/2 cups Granulated White Sugar
6 large Eggs (at room temperature)
3 1/2 cups All Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt to taste
1 1/2 cups (at room temperature) Whole Milk For the Frosting
1 stick Butter 1 cup packed Dark Brown Sugar
1/2 cup Milk or Whipping Cream
1/2 tsp Pure Vanilla Extract 4 cups Confectioners’ sugar, sifted
Grease with butter and dust lightly with flour a 10inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan? set aside. In a separate bowl sift the flour, baking powder and salt and set aside.
In the another large bowl? cream 3 sticks of
Reduce speed to low and add the flour mixture and 1 1/2 cups milk alternately, in 3 batches, beginning and ending with flour. Beat until smooth, about 3 minutes total.
Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. (Note : Do not overbake).
Remove from oven and let cake cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto rack to let cool completely.
For the frosting Melt butter in a large heavy saucepan over medium heat.Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes.