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    Caramel Pound Cake


    Source of Recipe


    Southern Living, JULY 1998
    1 cup firmly packed dark brown sugar
    1 cup firmly packed light brown sugar
    1 cup sugar
    1 cup butter or margarine, softened
    1/2 cup vegetable oil
    5 large eggs
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 cup milk
    1/2 teaspoon vanilla extract
    Caramel Frosting
    Preparation

    Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.

    Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan.

    Bake at 325 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting.

    Caramel Frosting
    1 (16-ounce) package light brown sugar
    1/2 cup butter or margarine
    1 (5-ounce) can evaporated milk
    Dash of salt
    1/2 teaspoon baking powder
    1/2 teaspoon vanilla extract
    Preparation

    Bring first 4 ingredients to a boil in a medium saucepan, stirring often. Boil, stirring constantly, 3 minutes. Remove from heat; add baking powder and vanilla. Beat at medium speed with an electric mixer 5 to 7 minutes or until thickened. Drizzle quickly over cake.






 

 

 


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