Pound Cake With Brown Sugar Frosting

• 6 cups sifted cake flour (not self-rising, plus more for pans)
• 1 12 teaspoons salt
• 2 14 tablespoons baking powder
• 1 lb unsalted butter, plus 4 tablespoons unsalted butter (plus more for pans, room temperature)
• 2 12 cups lightly packed light-brown sugar
• 12 large eggs, divided
• 1 12 cups milk
• 1 tablespoon pure vanilla extract
• 1 14 cups lightly packed light-brown sugar
• 5 large egg whites
• 2 cups unsalted butter, room temperature
• 1 teaspoon pure vanilla extract

1. CAKE:.
2. Preheat oven to 325 degrees fahrenheit.
3. Butter and flour two 8-by-3-inch square cake pans.
4. Line pans with parchment paper; set aside.
5. In a bowl, sift together flour, salt, and baking powder; set aside.
6. In the bowl of an electric mixer fitted with the paddle attachment, combine unsalted butter and light-brown sugar.
7. Beat on medium high until fluffy, about 10 minutes.
8. Add eggs,one at a time, beating well after each addition
9. Add flour mixture to egg mixture, alternating with milk, in three additions, beginning and ending with the flour.
10. Stir in vanilla extract.
11. Pour batter into prepared pans.
12. Smooth the tops; bake until a cake tester inserted in center comes out clean, about 90 minutes.
13. Rotate pans after 45 minutes to promote even baking.
14. Transfer to a cooling rack.
15. Cool in pans 10 minutes.
16. Remove from pans; cool completely while making brown-sugar-meringue buttercream frosting.
17. ASSEMBLE CAKE:.
18. Using a serrated knife, trim cakes so each is level, even, and about 2 inches high.
19. Cut one cake into a 6-inch square; set aside.
20. Reserve excess cake for another use.
21. Cut second cake into two smaller squares, one 3-3/4 inches and the other 2-1/4 inches.
22. Brush top and sides of each cake with a pastry brush to remove crumbs; set aside.
23. From a sturdy piece of cardboard, or 3/16-inch foam board, cut out one cake board for each layer.
24. Place trimmed layers onto their corresponding boards.
25. Using an offset spatula, coat each cake with a thin layer of buttercream to seal in the crumbs.
26. Chill in the refrigerator until firm, about 20 minutes.
27. Transfer 3/4 cup buttercream to a pastry bag fitted with a number 5 plain round tip; set aside.
28. With remaining buttercream, cover each layer with a final coat of buttercream, using an offset spatula to smooth the icing.
29. Place cakes in refrigerator to set, about 20 minutes.
30. Loosen the middle-size cake from its base; carefully center it on the larger cake.
31. Repeat with smallest cake.
32. Pipe dot design on cake; chill if not serving immediately.
33. Remove from refrigerator at least 30 minutes and up to 3 hours before serving.
34. FOR THE FROSTING:.
35. In the heat-proof bowl of an electric mixer, combine light-brown sugar and egg whites.
36. Place the bowl over a pot of gently simmering water; whisk until mixture becomes hot to the touch, about 5 minutes.
37. Return bowl to mixer stand.
38. Whip mixture with the whisk attachment until cooled, about 12 minutes.
39. Switch to paddle attachment; add butter 1 tablespoon at a time.
40. Stir in vanilla.
41. If not using immediately, transfer to an airtight container, and store at room temperature up to 8 hours.

cake flour, salt, baking powder, unsalted butter, lightbrown sugar, eggs, milk, vanilla, lightbrown sugar, egg whites, unsalted butter, vanilla

Taken from www.food.com/recipe/pound-cake-with-brown-sugar-frosting-349510 (may not work)