Strawberry-Filled Take-Along Cake with Brown Sugar Frosting

 

1/3

cup butter (do not use margarine)

1

box Betty Crocker® SuperMoist® butter recipe yellow cake mix

1

cup water

3

eggs

1/2

cup strawberry jam or preserves

1/2

cup butter

1

cup packed brown sugar

1/4

cup milk

2 1/2

cups powdered sugar

• 1 In heavy 1-quart saucepan, heat 1/3 cup butter over medium heat, moving and turning pan occasionally, just until butter is light brown. (Watch carefully; butter can brown and then burn quickly.) Cool 15 minutes.
• 2 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
• 3 In large bowl, beat browned butter, cake mix, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 4 Bake and cool as directed on box for 13x9-inch pan.
• 5 Spread jam evenly over top of cake. Freeze at least 15 minutes or until jam is set.
• 6 Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes; remove from heat. Stir in milk. Heat to boiling over medium heat, stirring constantly. Cool to lukewarm, about 20 minutes.
• 7 Gradually stir powdered sugar into brown sugar mixture. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Spread frosting over jam. Store loosely covered.