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1
Preheat oven to 350.
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2
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper.
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3
Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
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4
Set aside.
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5
Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended.
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6
Add egg substitute to sugar mixture; beat well.
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7
Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
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8
Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk.
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9
Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.
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10
Spoon batter into prepared pans.
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11
Sharply tap pans once on counter to remove air bubbles.
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12
Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean.
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13
Cool in pans 10 minutes on a wire rack; remove from pans.
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14
Remove wax paper; discard.
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15
Cool cakes completely on wire rack.
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16
To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil.
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17
Cook 2 minutes or until mixture is thick, stirring constantly.
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18
Place 1 cake layer on a plate; spread with 1/3 cup frosting.
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19
Top with remaining cake layer.
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20
Spread remaining frosting over top and sides of cake.
