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The recipe title says it all--rich buttery brown sugar flavor, mmm.
Makes: 16 servings
Cake:
2 1/4 cups Gold Medal� all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
3/4 cup milk
Sauce:
1 cup butter
1/2 cup packed light brown sugar
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1. Heat oven to 350 degrees F. Grease bottom and side of 12-cup fluted tube cake pan or
10-inch angel food (tube cake) pan with shortening; lightly flour. In medium
bowl, mix flour, baking powder and salt; set aside.
2. In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened
butter with electric mixer on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed about 5 minutes, scraping bowl occasionally, until light
and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2
teaspoons vanilla extract. Beat in flour mixture alternately with 3/4 cup milk on low
speed until smooth. Pour into pan.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of
cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool
completely, about 2 hours.
4. Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to
boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove
from heat; cool to room temperature. Stir in 1 teaspoon vanilla extract. Serve warm
sauce with cake.
High Altitude (3500-6500 ft): Increase flour to 2 1/2 cups; increase milk to 1
cup. Bake 55 to 65 minutes.
Nutrition Information:
1 Serving: Calories 470 (Calories from Fat 225); Total Fat 25g (Saturated Fat
15g, Trans Fat ncg); Cholesterol 115mg; Sodium 280mg; Total Carbohydrate 57g
(Dietary Fiber 0g, Sugars ncg); Protein 4g
Percent Daily Value*: Vitamin A 18%;
Vitamin C 0%; Calcium 6%; Iron 8%
Exchanges: 1 1/2 Starch; 2 1/2 Other
Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Success:
For the best flavor, use butter instead of margarine in this recipe.
Recipe and photograph provided courtesy of Betty Crocker
� 2008 �/TM General Mills All Rights Reserved
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