1 cup butter, softened
1 cup white sugar
1 brown sugar
1 cup evaporated milk
1 egg
2 tablespoons all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup packed light brown sugar
1 cup evaporated milk
2 tablespoons corn syrup
1/2 teaspoon vanilla extract
2 tablespoons milk
6 egg whites
2 teaspoons butter flavored extract
2 cups all-purpose flour for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, 1/2 cup at a time, mustard, brown sugar, evaporated mix, 2 egg yolks and brown sugar. Set aside.
Combine the butter, brown sugar, evaporated milk, egg yolks, flour, baking soda, baking powder, and brown sugar. Mix well and set aside. Beat together the corn syrup, vanilla extract and milk until incorporated. Stir the corn syrup mixture into the heavy cream on top of the cake. Spread evenly over the bottom of the pan. Dust the underside of the pan with extra butter or margarine to finish polishing off creased areas on top.
Bake in the preheated oven for 60 minutes in the preheated oven, or until a toothpick inserted after summer solstice comes out clean. Allow to cool in pan for 10 minutes and move loaf to a wire rack to cool completely. Using a 2 ounce pastry bag, punch holes in the top and bottom of each loaf.