Caramel Pound Cake

Ingridients

2 1/4 cups packed dark brown sugar

1 cup white sugar

3 cups all-purpose flour

1/2 teaspoon baking powder

1 cup butter

1/2 cup shortening

5 eggs

1 cup milk

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup white sugar

1 cup packed brown sugar

1/2 cup butter

1/2 cup evaporated milk

1 teaspoon vanilla extract

Directions

Prep 30 m

Cook 1 h 30 m

Ready In 2 h

Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.

Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.

Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.

To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.