*  Exported from  MasterCook  *
                                Caramel Cake
 Recipe By     : Jenny Hall
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  cups          all purpose flour
    1      cup           packed brown sugar
      1/2  cup           butter or margarine -- softened
    2      large         eggs
      1/2  cup           milk
      1/2  teaspoon      salt
    1 3/4  teaspoons     baking powder
    1      teaspoon      vanilla extract
                         CARAMEL FROSTING
    2      cups          brown sugar
    1      cup           heavy cream
    2      tablespoons   butter
    1      teaspoon      vanilla
                         chopped pecans
 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking
 2. Sift the flour before measuring then resift with the 1 cup of the packed
 brown sugar.
 3. Add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon
 of the vanilla to the flour mixture and beat on medium high speed of an
 electric mixer for 2 to 3 minutes. (Use the whisk attachment for best
 results.)  Spread batter into the prepared pan.
 4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a cake tester
 comes out clean. Remove cake from oven and place on a wire rack for 10 minutes
 then remove pan and place cake on a serving dish. Once cake is cooled
 completely frost with Caramel Icing.
 5. To Make Caramel Icing: In a saucepan over medium heat stir the 2 remaining
 cups of brown sugar, and the cream until the sugar is dissolved. Cover and
 cook for 3 minutes. Uncover and cook without stirring till a candy thermometer
 reads 238 to 240 degrees F (113 to 115 degrees C). Stir in the remaining
 butter with a wooden spoon. Remove the icing from the heat and let cool to 110
 degrees F (55 degrees C). Add the remaining 1 teaspoon vanilla. Beat
 the icing until it is thick and creamy. If it becomes heavy, thin it out with
 cream until the right consistency appears. Spread over the top of the cooled
 cake and top with chopped pecans.
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 NOTES : Posted to Fabfood 1/99