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filling butter brown sugar milk milk cornstarch salt egg egg yolk vanilla cooking spray cake flour cake flour baking powder salt butter milk eggs brown sugar sugar vanilla butter brown sugar milk powdered sugar vanilla
Viewed: 39 - Published at: 2 years agoIngredients
- Filling:
- 2 tablespoons butter
- 1/2 cup packed dark brown sugar
- 1/4 cup evaporated fat-free milk
- 1 cup 2% reduced-fat milk
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Cake:
- Cooking spray
- 2 teaspoons cake flour
- 1 1/4 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1/3 cup 2% reduced-fat milk
- 2 large eggs
- 1/3 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Glaze:
- 2 tablespoons butter
- 1/4 cup packed dark brown sugar
- 2 tablespoons evaporated fat-free milk
- 1/4 cup sifted powdered sugar
- 1/2 teaspoon vanilla extract
Method
- To prepare the filling, melt 2 tablespoons butter in a large, heavy saucepan over medium heat. Add 1/2 cup brown sugar and 1/4 cup evaporated milk, stirring constantly, and cook for 2 minutes. Bring to a boil, and cook for 30 seconds. Remove from heat. Heat 1 cup 2% milk in a small, heavy saucepan over medium-heat to 180° or until tiny bubbles form around the edge (do not boil). Remove milk from heat.
- Combine the cornstarch, 1/8 teaspoon salt, 1 egg, and egg yolk in a bowl; stir well with a whisk. Gradually add hot 2% milk to egg mixture, stirring constantly. Add milk-egg mixture to brown sugar mixture, stirring constantly. Cook over medium heat until mixture comes to a boil, stirring constantly; cook 1 minute. Stir in 1 teaspoon vanilla. Spoon filling into a bowl. Cover surface of filling with plastic wrap; chill.
- Preheat oven to 350°.
- To prepare cake, coat bottom of a 9-inch round cake pan with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat the wax paper with cooking spray, and dust with 2 teaspoons flour. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Combine 1 1/4 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Place 1 tablespoon butter and 1/3 cup 2% milk in a small, heavy saucepan, and bring to a simmer over medium heat (do not boil). Remove from heat. Cover and keep warm.
- Beat 2 eggs in a large bowl with a mixer at high speed for 3 minutes. Gradually add 1/3 cup brown sugar and granulated sugar, beating until thick (about 3 minutes). Add flour mixture to egg mixture alternately with warm milk mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Pour batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes. Remove cake from pan; peel off wax paper. Cool cake completely on wire rack.
- Split cake in half horizontally using a serrated knife; place bottom layer,
