1-3/4 cups firmly packed brown sugar, divided
1/4 cup (1/2 stick) butter
1-1/2 cups milk, divided
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1/2 cup vegetable shortening
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs, well beaten
3 teaspoons baking powder
3 cups all-purpose flour
Caramel frosting (see recipe)
Makes 12 servings.
Combine 1 cup of brown sugar, butter and -1/4 cup of milk in a small, heavy saucepan. Heat to boiling over medium heat, stirring constantly. Set aside to cool for 10 minutes. Gradually beat remaining 1-1/4 cups milk into the caramel mixture. Cool to room temperature.
Heat oven to 350 degrees. Grease a 10-inch springform or 9-inch tube pan or 2 (8-inch) round layer-cake pans.
Beat shortening with salt and vanilla. Gradually add the remaining 3/4 cup brown sugar, beating until light and fluffy. Beat in eggs.
Whisk baking powder into flour. Add it to the shortening mixture alternately with the caramel mixture, beating after each addition. Pour batter into prepared pan. Bake 50 to 60 minutes for springform or tube pan, until cake pulls away from pan sides and springs back when lightly touched. (Layers will take about 30 minutes.) Cool completely before frosting.
Nutritional information per serving (without frosting): 379 calories (34 percent from fat), 14.5 g fat (5.6 g saturated, 5.3 g monounsaturated), 67.3 mg cholesterol, 5.8 g protein, 57 g carbohydrates, 0.8 g fiber, 291.6 mg sodium.