BROWN SUGAR CAKE WITH RUM-CARAMEL SAUCE

Brown Sugar Cake with Rum-Caramel Sauce image

Rum-infused caramel topping is a delightful drizzle for tender slices of homemade cake.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 16

Number Of Ingredients 11

Previous Next

Ingredients

1 1/2 cups packed brown sugar
1 cup granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
5 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup caramel topping
2 tablespoons light rum or 1 teaspoon rum extract

Steps:

Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In large bowl, beat sugars and butter with electric mixer on low speed until well blended. Add milk, vanilla and eggs. Beat on medium speed 2 minutes.
Beat in flour, baking powder and salt until mixture is smooth and well blended. Spread in pan.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely, about 2 hours.
In 1-quart saucepan, heat caramel topping and rum over low heat, stirring occasionally, until well blended and warm. Serve warm topping over slices of cake.

Nutrition Facts : Calories 450, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 43 g, TransFat 1 g