Caramel Pound Cake
Source of Recipe
TOH BB
Recipe Introduction
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.
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 oz can evaporated milk
dash of salt
1/2 teaspoon of baking powder
1/2 teaspoon vanilla extract Recipe
Directions for Cake:
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.
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.
Directions for 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.
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