Recipe By : Jenny Hall, Jan 1999
Serving Size : 8 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c All purpose flour
1 c Brown sugar -- packed
1/2 c Butter -- softened
2 lg Eggs
1/2 c Milk
1/2 ts Salt
1 3/4 ts Baking powder
1 ts Vanilla extract
Caramel Icing:
2 c Brown sugar
1 c Heavy cream
2 tb Butter
1 ts Vanilla
Pecans -- chopped
Preheat oven to 350°F (175°C). Grease one 9x13" baking pan.
Sift the flour before measuring then resift with the 1 cup of the
packed brown sugar.
Add the butter, eggs, milk, salt, baking powder, and 1 ts vanilla to
the flour mixture and beat on medium high speed of an electric mixer
for 2 to 3 minutes. Use the whisk attachment for best results. Spread
batter into the prepared pan.
Bake at 350°F (175°C) for 30 minutes or until a cake tester comes out
clean. Remove cake from oven and place on a wire rack for 10 minutes
then remove pan and place cake on a serving dish. Once cake is cooled
completely frost with Caramel Icing.
Caramel Icing:
In a saucepan over medium heat stir the remaining 2 cups brown sugar,
and the cream until the sugar is dissolved. Cover and cook for
3 minutes. Uncover and cook without stirring until a candy
thermometer reads 238 to 240°F (113 to 115°C). Stir in the remaining
butter with a wooden spoon. Remove the icing from the heat and let
cool to 110°F (55°C). Add the remaining 1 ts vanilla. Beat the icing
until it is thick and creamy. If it becomes heavy, thin it out with
cream until the right consistency appears. Spread over the top of the
cooled cake and top with chopped pecans.
