Caramel Pound Cake

Caramel lovers will rave about this decadent dessert. We’ve topped the moist cake with sinfully sweet Caramel Frosting.

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 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 teaspoon vanilla extract
• Caramel Frosting

Directions:

1. Beat sugars 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° 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.

Yield: 1 10 inch cake

Southern Living  JULY 1998