1. Preheat oven to 350° F.
2. Grease and flour 2 round, 9 inch, cake pans and place parchment paper on the bottom.
3. Combine dry ingredients by hand in large bowl of mixer and set aside.
4. Beat together eggs, vanilla, and buttermilk. Set aside.
5. Turn mixer to medium speed and drop butter pieces one at a time into dry ingredients.
6. Mix just until butter is incorporated into the flour. There may be some small bits of butter.
7. Mix in half of the egg mixture just until incorporated then add the other half.
8. Pour into prepared pans.
9. Bang pans onto counter to even the batter.
10. Bake for 20 minutes or until tooth pick inserted in the very middle comes out clean.
11. Allow to cool in pans for 10 minutes then remove from pan and let completely cool at least 1 hour.

Hint: Be patient. Do not start making the frosting until cakes are completely cooled.

1. Place brown sugar and 8 T of butter in sauce pan stir as butter melts and cook just until bubbles are forming around the edges of the pan.
2. Quickly whisk in heavy cream and allow bubbles to form on the edges again.
3. Remove from heat and stir in vanilla.
4. Pour into small mixer bowl.
5. On low speed add powder sugar a little at a time.
6. Add 4 T butter and mix until smooth.
7. Work quickly with the frosting as it hardens fast.(You have only about a 5 to 10 minute window to work with)
8. Use about 3/4 cup of frosting for middle layer and use rest on top and sides of cake.
9. Don’t over work it.