Bake 55 to 65 minutes or until wooden pick inserted in center of cake comes
out clean and center of crack is dry to touch.
Cool cake in pan 15 minutes.
Remove from pan to cooling rack.
Cool completely, about 1 hour.
Place cooled cake on serving plate.
Icing: In 1-quart saucepan, heat 1/4 cup butter
over medium heat, stirring occasionally, until golden brown.
Pour browned butter into medium bowl; stir in powdered sugar, vanilla and
milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools).
Let stand 1 to 2 minutes or until slightly cool; stir.
Drizzle over cake.
Prep Time: 25 Min | Total Time: 2 Hr 45 Min | Yield: 16 servings
High Altitude (3500-6500 ft) Heat oven to 375 degrees F. Bake 50 to 60 minutes.
Nutrition Information: 1 Serving (1 Serving) Calories 510 o (Calories from
Fat 240), Total Fat 27g o (Saturated Fat 16g, o Trans Fat 1g), Cholesterol 135mg;
Sodium 360mg; Total Carbohydrate 60g o (Dietary Fiber 2g, o Sugars 40g), Protein
Percent Daily Value*: Vitamin A 60%; Vitamin C 0%; Calcium 10%; Iron 10%
Exchanges: 2 Starch; 2 Other Carbohydrate; 5 Fat
Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit (used with permission):