CARAMEL-FROSTED POUND CAKE

Caramel-Frosted Pound Cake image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 16

Number Of Ingredients 10

3 cups sugar
1 cup butter or margarine, softened
6 eggs
2 teaspoons vanilla
1 teaspoon almond extract
3 cups Gold Medal™ all-purpose flour
1 cup whipping cream
1 1/2 cups sugar
1/2 cup butter (do not use margarine)
1/2 cup milk

Steps:

Heat oven to 325°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
In large bowl, beat 3 cups sugar and 1 cup butter with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Alternately add flour, about 1 cup at a time, and whipping cream, about 1/3 cup at a time, beating well after each addition. Beat on medium speed 2 minutes. Pour batter into pan.
Bake 1 hour 15 minutes or until toothpick inserted halfway between side and center of pan comes out clean. Cool 30 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
In 8- or 10-inch skillet, heat 1/4 cup of the sugar over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, in 3-quart saucepan, heat remaining 1 1/4 cups sugar, 1/2 cup butter and the milk to boiling over medium-high heat. Gradually stir in caramelized sugar with whisk; cook and stir to 232°F. Remove from heat; cool to lukewarm, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable. Using offset spatula and working quickly, frost cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

Nutrition Facts : Calories 540, Carbohydrate 75 g, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 189 mg