1-1/4 c sugar
3/4 c firmly packed brown sugar
1 c evaporated milk
1/2 c butter
Combine all ingredients in a heavy saucepan; cook over medium heat, stirring frequently, until mixture reaches soft ball stage (240 on a candy thermometer). Remove from heat and beat until frosting reaches spreading consistency. Add additional milk, if necessary, to thin. Spread frosting immediately on cooled cake. Fills and frosts one two- layer cake.