Caramel Pound Cake and Caramel Frosting

Caramel Pound Cake 1 C. firmly packed dark brown sugar 1 C. firmly packed light brown sugar 1 C. granulated sugar 1 C. butter or margarine, softened 1/2 C. vegetable oil 5 large eggs 3 C. all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1 C. milk 1/2 tsp. vanilla extract Beat sugar and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs one at a time, beating just until yellow disappears. 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. Bake at 325 degrees for 1 hour and 20 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool on a wire rack. Drizzle with Caramel Frosting. ------ Caramel Frosting 1 (16 oz.) pkg. light brown sugar 1/2 C. butter or margarine 1 (5 oz.) can evaporated milk Dash of salt 1/2 tsp. baking powder 1/2 tsp. vanilla extract Bring first 4 ingredients to a boil in a medium sauce pan, 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. Yield: 2 cups. Shared by Carol

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