Brown Sugar Cake with Buttery Brown Sugar Sauce

Brown Sugar Cake with Buttery Brown Sugar Sauce

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

Prep Time

20

Minutes

Total Time

3:40

Hrs:Mins

Makes

16

servings

Cake
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
Sauce
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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
For the best flavor, use butter instead of margarine in this recipe.

Nutrition Information:

1 Serving (1 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;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.