Brown Sugar Cake with Buttery Brown Sugar Sauce
Recipe from Betty Crocker

The recipe title says it all--rich buttery brown sugar flavor, mmm.


Brown Sugar Cake with Buttery Brown Sugar Sauce

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Servings: 16 servings
Prep Time: 20 mins
Total Time: 3 hrs 40 mins
Related Categories: Birthday Cake, Bundt Cake, Cake

 
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Ingredients
  •  
    Cake
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  • 2 1/4  cups
    Gold Medal® all-purpose flour
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  • 1/2  teaspoon
    baking powder
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  • 1/2  teaspoon
    salt
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  • 1 1/2  cups
    packed light brown sugar
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  • 3/4  cup
    granulated sugar
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  • 1  cup
    1 cup butter, softened
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  • 4  
    eggs
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  • 2  teaspoons
    vanilla
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  • 3/4  cup
    milk
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  •  
    Sauce
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  • 1  cup
    butter
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  • 1/2  cup
    packed light brown sugar
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  • 2  tablespoons
    milk
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  • 1  tablespoon
    light corn syrup
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  • 1  teaspoon
    vanilla
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Directions
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. 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. 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
Per serving: Calories 470 (Calories from Fat 225); Total Fat 25g (Saturated Fat 15g); Cholesterol 115mg; Sodium 280mg; Total Carbohydrate 57g (Dietary Fiber 0g); Protein 4g. Daily Values: 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
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