For the frosting: 1/2 cup (1 stick) butter 1 cup packed dark brown sugar 1/3 cup heavy cream, or more if needed 1 (16-ounce) box confectioners' sugar 1 teaspoon pure vanilla extract 1 cup chopped nuts, optionalIron Chef Bobby Flay's cake recipe:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extractHeat your oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.  | 
