Brown Sugar Cake with Buttery Brown Sugar Sauce

 

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.