The Best Caramel Pound Cake - cooking recipe

Ingredients
    1 cup packed dark brown sugar
    1 cup packed light brown sugar
    1 cup white sugar
    1 cup butter or 1 cup margarine, room temperature
    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
    1 (16 ounce) box light brown sugar
    1/2 cup butter or 1/2 cup margarine
    1 (5 ounce) can evaporated milk
    1 dash salt
    1/2 teaspoon baking powder
    1/2 teaspoon vanilla extract
Preparation
    For cake, beat sugars and butter or margarine at medium speed until well blended.
    Add oil, beating until blended.
    Add eggs one at a time beating just until yellow disappears.
    Combine flour, baking powder and salt. Add to egg mixture alternately with milk.
    Beat at low speed until well blended, about 2 minutes.
    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 wooden pick inserted in center comes out clean.
    Cool 10 minutes, remove from pan and cool completely.
    Drizzle with Caramel frosting.
    Caramel Frosting:
    Bring first 4 ingredients to boil in medium saucepan, stirring often.
    Boil, stirring constantly for 3 minutes.
    Remove from heat.
    Add baking powder and vanilla.
    Beat at medium speed for 5-7 minutes.
    Drizzle quickly over cake.

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