Caramel Pound Cake

By ezunich

Ingredients

• 1 cup firmly packed dark brown sugar
• 1 cup firmly packed light brown sugar
• 1 cup sugar
• 1 cup butter or margarine. softened
• 1/2 cup vegetable oil
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 tsp vanilla extract
• Caramel Frosting
• 1 (16 oz pkg) light brown sugar
• 1/2 cup buter
• 1 (5 oz can) evaporated milk
• Dash of salt
• 1/2 tsp baking powder
• 1/2 tsp vanilla

Preparation

Step 1

Beat sugars and butter at m speed with an electric mixer umi. blended. Add oil, and beat until blended. Add eggs 1 at a time, beating just until yellow disappears.
Combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10 inch tube pan.
Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting.

Caramel Frosting:

Bring first 4 ingredients to a boil in a medium saucepan, stirring often. Boil, stirring constantly, 3 minutes. Remove from heat; add baking powder and vanilla. Beat at medium speed with an electric mixer 5 to 7 minutes or until thickened.