1/2 cup butter, softened
1/2 cup packed light brown sugar
4 cups confectioners' sugar
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 1/2 cups milk
1 cup butter
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 teaspoons almond extract
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
Beat the butter and brown sugar in a saucepan until smooth. Beat in the confectioners' sugar and white sugar. Mix in the vanilla and milk, then gradually stir into the butter mixture until just blended. Beat in the eggs and almond extract. Beat in the lemon extract. Brush the bottom and sides of a 9 inch springform pan with egg whites to ensure a perfect filling. Place the mixture in the refrigerator to chill.
Prepare the frosting according to package directions; spread buttercream over the frosting immediately before double glazing in paper or plastic wrap immediately prior to glazing. Let cool to room temperature.
Prepare the frosting according to package directions; beat the brown sugar, white sugar, vanilla and eggs until smooth; stir into buttercream mixture until no streaks remain. Spray a small glass with non-fat spray or alcohol and dip cake gently into 2 inch deep chocolate. The frosting should spread slightly when handed.
To make the frosting: Beat buttercream until light and fluffy. Stir brown sugar mixture into buttercream mixture. Beat in the gelatin or milk, then slowly mix in the whipped cream. Gradually mix in the remaining brown sugar and vanilla extract. Chill in refrigerator. Serve immediately with or without glaze or drizzle glaze over cake while still in the freezer. Glaze can be stored in refrigerator.