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CARAMEL POUND CAKE




Source of Recipe


BBR


Recipe Introduction


This icing is absolutely the best caramel icing I've ever tasted...it hardens up on the cake so you have to work quickly

Nancy


List of Ingredients




1 c. dark brown sugar
1 c. light brown sugar
1 c. sugar
1 c. butter, softened
1/2 c. veg.oil
5 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/2 tsp. vanilla

Recipe



Beat sugars and butter on med. speed until blended. Add oil; beat until blended. Add eggs one 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 milk. Beat at low speed just until blended. Stir in vanilla.
Pour into a greased and floured tube pan. Bake at 325° for one hour and 20 minutes, or until toothpick comes out clean. Cool 10 minutes and turn out on to rack to finish cooling.
FROSTING
1 lb.package light brown sugar
1/2 c. butter
1 (5 oz.) can evaporated milk
dash of salt
1/2 tsp. baking powder
1/2 tsp. vanilla
Bring sugar, butter, milk and salt to a boil, stirring often. Boil, stirring constantly for 3 minutes. Remove from heat; add baking powder, and vanilla. Beat at medium speed with electric mixer 5 to 7 minutes or until thickened. Drizzle quickly over cake.