|
| 2 1/4 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1 1/2 | cups packed light brown sugar |
| 3/4 | cup granulated sugar |
| 1 | cup butter, softened |
| 4 | eggs |
| 2 | teaspoons vanilla |
| 3/4 | cup milk |
|
| 1 | cup butter |
| 1/2 | cup packed light brown sugar |
| 2 | tablespoons milk |
| 1 | tablespoon light corn syrup |
| 1 | teaspoon vanilla |
| 1. | Heat oven to 350ºF. 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. |
| Increase flour to 2 1/2 cups; increase milk to 1 cup. Bake 55 to 65 minutes. |
|
| For the best flavor, use butter instead of margarine in this recipe. |
Nutrition Information:
470 ( 225); 25g ( 15g, ncg); 115mg; 280mg; 57g ( 0g, ncg); 4g 18%; 0%; 6%; 8% 1 1/2 ; 2 1/2 ; 0 ; 4 1/2 4