STRAWBERRY-FILLED TAKE-ALONG CAKE WITH BROWN SUGAR FROSTING

Strawberry-Filled Take-Along Cake with Brown Sugar Frosting image

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

Ingredients

1/3 cup butter (do not use margarine)
1 box Betty Crocker™ Super Moist™ 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

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