Double Caramel Pound Cake


For the Cake 3 sticks –

1 1/2 cups Butter (at room temperature)

2 cups packed Light Brown Sugar

1 1/2 cups Granulated White Sugar

6 large Eggs (at room temperature)

3 1/2 cups All Purpose Flour

1 tsp Baking Powder

1/2 tsp Salt to taste

1 1/2 cups (at room temperature) Whole Milk For the Frosting

1 stick Butter 1 cup packed Dark Brown Sugar

1/2 cup Milk or Whipping Cream

1/2 tsp Pure Vanilla Extract 4 cups Confectioners’ sugar, sifted

To make the cake Center a rack in the oven and preheat to 325 degrees F.
Grease with butter and dust lightly with flour a 10­inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan? set aside. In a separate bowl sift the flour, baking powder and salt and set aside. 

In the another large bowl? cream 3 sticks of

butter, using a hand mixer or stand mixer at medium speed for 2 minute until creamy and soft. Add the light brown and white sugar and mix well, stopping to scrape down the bowl now and then with a rubber spatula, until smooth, about 5 minutes. Reduce speed to medium/­low and add in eggs, one at a time,beating for about 15 seconds after each addition and scraping down the bowl with a spatula as you go, until well blended. (Note : Do not over mix). 

Reduce speed to low and add the flour mixture and 1 1/2 cups milk alternately, in 3 batches, beginning and ending with flour. Beat until smooth, about 3 minutes total.
Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. (Note : Do not overbake).

Remove from oven and let cake cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto rack to let cool completely.
For the frosting Melt butter in a large heavy saucepan over medium heat.Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes.

Remove from heat and whisk in remaining 1/2 cup milk or whipping cream. Let mixture cool. Stir in the vanilla, then gradually add the confectioners’ sugar and stir until well blended and smooth.Transfer cake to a cake plate and ice with frosting. Let stand for at least 2 hours before slicing.

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