Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.
Mix ingredients together.
Grease and flour a 9 x 13 pan.
Bake in 9 x 13 pan in a 350 degree oven for 45-50 minutes.
For Brown Sugar Icing: In saucepan, add brown sugar, butter and whipping cream. Bring to a boil.
Boil 1 Minute.
Add 1 tsp Vanilla.
Beat with mixer until cooled.
Spread on cooled chocolate cake.
Prep and cooking times include icing as well.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
Cream the brown sugar and the butter. Add the eggs, and mix well.
Mix the baking soda and the sour cream, and add this to the creamed mixture.
Sift the flour with the baking powder and spices. Add the flour mixture to the creamed mixture and stir in the raisins. Pour batter into three 9 inch round greased and floured cake pans.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until cakes tests done.
In mixer bowl, combine flour, brown sugar, baking powder, salt, 3/4 cup milk and Crisco.
Beat vigorously by hand or at medium speed on electric mixer for 2 minutes.
Add the 1/2 cup milk, eggs and vanilla.
Beat 2 minutes more.
Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Cool completely.
Frost with vanilla frosting.
Mix all ingredients well.
Put into 8-inch square pan, well greased.
Sprinkle brown sugar and cinnamon on top.
Bake at 325\u00b0 for 30 to 35 minutes or until done.
Serve hot with butter; don't frost.
I mix this while dinner is cooking and put in the oven when we sit down to eat.
It will be ready when dinner is over.
Beat up brown sugar, eggs, butter and lard and milk (with soda).
Fold in beaten egg whites last.
Bake until a toothpick comes out clean.
Bake at 350\u00b0 to 375\u00b0.
luted tube pan.
Combine brown sugar and butter in a large
b>For the Steusel - Place the flour, granulated sugar, 1/4 cup dark brown sugar
mperature until firm.
The brown butter can be prepared
he raisins in the brandy for 45 minutes. Add the dried
nd microwave on Medium power for 1 or 2 minutes, until
edium speed, beat brown sugar and 1/2 cup sugar until lump free
springform pan or a 9\" cake pan with 3\" sides.
uncovered, for 1 hour 15 mins, or until golden brown. Let cool
For the cake, cream sugar and shortening.
Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
Add blueberries last and pour into 9\" x 9\" baking dish.
Bake for 35-40 minutes at 300 degree or until centre is set.
For the sauce, mix brown sugar, flour and salt together in a saucepan.
Add boiling water and cook over low heat until thickened.
Add butter and vanilla last.
Stir and serve over warm blueberry cake.
Heat 1/2 cup sugar slowly in a small saucepan,
Preheat the oven to 350 degrees. Grease the sides and bottom of an 8x8-inch baking pan.
In a mixing bowl, blend together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
Add the water and eggs and beat at low speed until everything is moistened. Beat the batter at medium speed for 2 minutes. Pour the batter into the prepared pan.
Bake for 33 to 36 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes. Cool completely before serving.
Stir brown sugar and 2 tablespoons water in
cream butter and sugar -- add mashed ripe banana -- set
utter, brown sugar, maple syrup, and vanilla. Let butter cool for 1 minute