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1
Coat two 9-inch round cake pans with cooking spray, line bottoms with parchment paper. Coat paper with cooking spray and dust with flour.
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2
Beat sugar and 1/2 cup butter at medium speed until well-blended (about 5 minutes).
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3
Add eggs and egg white, 1 at a time, beating well after each addition.
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4
Combine flour, baking powder, and salt together in a seperate bowl and mix.
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5
Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
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6
Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350u00b0F for 30 minutes or until a wooden pick inserted in center comes out clean.
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7
Cool in pan 10 minutes on a wire rack and remove from pans. Carefully peel off parchment paper and cool completely on wire rack.
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8
Frosting:
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9
Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly.
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10
Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat.
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11
Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools.
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12
Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer, frost top and sides.
