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Enjoy this recipe from Farmhouse Kitchen.
Submitted by: Jody Brandes from Hartfield, VA
1 c. butter, softened
1/2 c. shortening
3 c. sugar
1/4 t. salt
6 eggs
1 c. milk
1 t. imitation vanilla butter and nut flavoring
3 c. all-purpose flour
Caramel Frosting:
1-1/2 c. brown sugar, packed
1/2 c. sugar
1/2 c. butter
5-oz. can evaporated milk
1 t. vanilla extract
Beat together butter and shortening; gradually add sugar and salt. Add eggs, one at a time, beating well after each addition; set aside. Mix together milk and flavoring; add to butter mixture alternately with flour. Spread into a greased and floured 10" tube pan. Bake at 325 degrees for one hour, until a toothpick inserted in center tests clean. Remove from pan; cool completely before frosting. In a saucepan over medium heat, combine all frosting ingredients except vanilla. Cook for 15 minutes, stirring constantly. Remove from heat; stir in vanilla. Immediately spread over cooled cake.
Serves 8 to 10.
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Beat together butter and shortening; gradually add sugar and salt. Add eggs, one at a time, beating well after each addition; set aside. Mix together milk and flavoring; add to butter mixture alternately with flour. Spread into a greased and floured 10" tube pan. Bake at 325 degrees for one hour, until a toothpick inserted in center tests clean. Remove from pan; cool completely before frosting. In a saucepan over medium heat, combine all frosting ingredients except vanilla. Cook for 15 minutes, stirring constantly. Remove from heat; stir in vanilla. Immediately spread over cooled cake.
Serves 8 to 10.
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