RWOrG113
INGREDIENTS
Cake :
2 1/2 cups of sugar
1 1/2 cups vegetable shortening
1 1/2 cups of whole milk
6 large eggs
1 1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon of salt
Icing :
1 cup brown sugar
1 cup of sugar
1/2 cup (1 stick) unsalted butter
1 can of condensed milk
1 teaspoon vanilla extract
1/4 teaspoon sea salt
PREPARATION
Preheat the oven to 350º F and lightly grease 2 round cake pans, depending on the desired cake thickness.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl or mixer, beat sugar and shortening together for 2-3 minutes, or until cake is smooth and moist.
Add the eggs and vanilla extract, beating until incorporated, then add the milk and dry ingredients, being careful not to over-mix.
Pour the cakes into greased pans and place them in the oven.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
Combine brown sugar, sugar, butter, and condensed milk in a large saucepan over medium-high heat, stirring continuously until the mixture thickens.
Bring to a boil, then reduce heat and stir in vanilla extract and sea salt. Cook for 5 to 7 minutes or until the mixture thickens. Let cool slightly until the cake is warm and thickened, then assemble the bottom layer of the cake and pour 2/3-3/4 cup of icing over it.
Cover with the second layer of cake and pour icing over the top of the cake, letting it cover the sides (if using three layers, spread icing evenly).
Slice, serve, and enjoy.
