STRAWBERRY-FILLED TAKE-ALONG CAKE WITH BROWN SUGAR FROSTING
A thin layer of fruity jam hides between the frosting and the browned butter-enhanced cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 15
Number Of Ingredients 9
Steps:
- 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.
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
- 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.
- Bake and cool as directed on box for 13x9-inch pan.
- Spread jam evenly over top of cake. Freeze at least 15 minutes or until jam is set.
- 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.
- 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.
Nutrition Facts : Calories 380, Carbohydrate 66 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 52 g, TransFat 0 g
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