YELLOW CAKE WITH PENUCHE FROSTING

YELLOW CAKE WITH PENUCHE FROSTING image

Provided by @MakeItYours

Number Of Ingredients 16

1/2 cup butter or margarine, softened
1 1/4 cups sugar
3 large eggs
1/3 cup evaporated milk (you will need a 12 oz. can if you make the frosting below)
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Penuche Frosting
2 cups brown sugar
1 cup white sugar
2/3 cup evaporated milk (you will have enough left from cake for frosting)
1/2 cup butter or margarine
2 tablespoons light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla

Steps:

Cream butter and sugar with mixer. Add eggs, milk and vanilla and continue mixing. Mix in flour, baking powder and salt. Pour into two 9 inch greased or sprayed cake pans or one 9 x 13 pan. Bake in preheated 350 degree oven 20 - 25 minutes for round pans and 30 to 35 minutes for 9 x 13 pan
Combine all ingredients except vanilla. Bring to a boil, stirring to keep from burning. Boil one minute. Remove from stove and add vanilla.
This is a hard frosting to work with because you don't use the confectionery sugar in this recipe. It is a very old recipe and I think it is much better than the one with confectionery sugar. You have to let it cool until it gets to a consistency where you can spread it without it running off the cake. It can take as long as an hour cooling time. Also, if it gets too thick just add a little milk to thin it. This is great on cinnamon rolls, too. If you are making this for the first time, you might want to use a 9 x 13 cake pan to make the cake. You can also use my recipe for caramel frosting or any other frosting on the cake. Enjoy!