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Pound Cake: Caramel Pound Cake




Source of Recipe


Nycangeleyes






List of Ingredients



• 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 salt
  
• 1/2 teaspoon baking powder
  
• 1 cup milk
  
• 1/2 teaspoon vanilla extract
  
• 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
  






Instructions



1. Cake: Beat sugars and butter at medium speed with an electric mixer until blended. Add oil and beat until blended. Add eggs, one at a time, beating just until yellow dissapears.
   
2. 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.
   
3. Pour batter into a greased and floured tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until a wooden pick comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool and cover with caramel frosting.
   
4. Frosting: Bring first 4 ingredients to a full rolling 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 2 or 3 minutes or until thickened. Drizzle quickly over cake.
   






Final Comments


The first time I made this I just let it sit in the icing and called it the Too Much Caramel Poundcake! It is so good! Next time I'm going to put the cake on a rack and drizzle the icing over it.