Suzanne: I HAD TO DOUBLE THIS TO MAKE 24 CAKES!
Ingredients:
½ CUP *BROWNED BUTTER ½ TSP SALT
¾ CUP SUGAR ½ CUP MILK
2 LARGE EGGS 1 TSP VANILLA EXTRACT
1-1/2 CUPS ALL-PURPOSE SOFT-WHEAT PAPER BAKING CUPS
FLOUR VEGETABLE CKG SPRAY
1-1/2 TSP BKG POWDER
PREHEAT OVEN TO 350
BEAT BUTTER AND SUGAR AT MEDIUM SPEED W/ ELECTRIC MIXER UNTIL CREAMY. ADD EGGS, 1 AT A TIME, BEATING UNTIL BLENDED AFTER EACH ADDITION.
COMBINE FLOUR , BKG POWDER, AND SALT, ADD TO BUTTER MIXTURE ALTERNATELY W/ MILE, BEGINNING AND ENDING W/ FLOUR MIXTURE. BEAT AT LOW SPEED UNTIL BLENDED AFTER EACH ADDITION. STIR IN VANILLA
2/3 FULL BAKING CUP, BAKE FOR 12 TO 15 MINUTES
*BROWNED BUTTER
COOK BUTTER IN A SMALL HEAVY SAUCEPAN OVER MEDIUM HEAT, STIRRING CONSTANTLY, 6 TO 8 MINUTES OR UNTIL BUTTER TURNS GOLDEN BROWN. REMOVE PAN FROM HEAT, AND POUR BUTTER INTO A SMALL BOWL. COVER AND CHILL UNTIL BUTTER HAS MOSTLY SOLIDIFIED.
SHE HAD THIS IN THE COOKBOOK AS A FROSTING, BUT SHE ALSO TALKS ABOUT USING IT IN ALL OF YOUR RICHER CAKES, GERMAN CHOCOLATE, CARROT, STREUSEL….IT REALLY KICKS THE FLAVOR OF THE CAKE UP A NOTCH!
CARAMEL FROSTING
1 CUP BROWNED BUTTER ¼ TSP BKG SODA
1 16 OZ PKG DARK BROWN 1 TBSP LIGHT CORN SYRUP
SUGAR 4 CUPS POWDERED SUGAR
½ CUP EVAPORATED MILK
MELT BUTTER IN A 3-QT HEAVY SAUCEPAN OVER MEDIUM HEAT. Add brown sugar bring to a boil sTirring constantly. Stir in evaporated milk, baking soda, and corn syrup; bring to a boil. Remove from heat, and let cool completely (about 1 hour). Transfer to a bowl
Gradually add powdered sugar to a caramel mixture, beating at medium speed w/ mixer until blended. Beat at high speed 2 minutes or until creamy makes 3 cups!
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