Caramel Pound Cake

Categories: Tortes, cakes

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 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk
• 1/2 tsp. vanilla extract
• Caramel Frosting:
• 1 (16oz.) pkg. light brown sugar
• 1/2 cup butter or margarine
• 1 (5oz.) can evaporated milk
• Dash salt
• 1/2 tsp. baking powder
• 1/2 tsp. vanilla extract

Directions

1. Beat sugar 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.
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 extract. Pour batter into a greased and floured 10-inch tube pan.
3. Bake at 325 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting.

4. Caramel Frosting:

5. Bring first 4 ingredients to a 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 5 to 7 minutes or until thickened. Drizzle quickly over cake.

6. makes 2 cups

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