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Friday, October 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CARAMEL CAKE
Desserts
Contributed by: Regenia Manns
Ingredients:
  • Caramel frosting
  • 3/4 cup butter or margarine
  • 1 1/2 cups brown sugar, packed
  • 1/4 cup milk
  • 1 1/2 cup confectioners sugar
  • 1 tsp. vanilla
Use the recipe for the Pound Cake except bake in three greased and floured round cake pans. Frost with caramel frosting.

Melt the butter in a medium saucepan over low heat. Add brown sugar, stirring until smooth. Over low heat, bring the mixture to a boil, stirring for one minute. Remove from heat and add milk. Over low heat, return mixture just to boiling. Remove from heat and let cool until the bottom of the pan feels lukewarm. Gradually add the confectioners sugar, beating on high speed until frosting holds its shape, about one minute. Add vanilla and mix. Spread over cooled cake.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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