betty crocker best of baking recipes.txt

Bake Caramel Cake as directed. Cut cake horizontally into 3 layers.

Reserve 1/2 cup Caramel Frosting. Fill layers with remaining frosting.

Stir milk into reserved frosting until of drizzling consistency; drizzle

over cake. Garnish with chopped pecans.

CARAMEL CAKE:

Heat oven to 350º. Grease and flour 12-cup bundt cake pan. Beat all

ingredients except pecans in large bowl on low speed 30 seconds, scraping

bowl constantly. Beat on high speed 3 minutes, scraping bowl frequently.

Stir in pecans. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out

clean. Cool 20 minutes; invert onto wire rack. Cool completely.

CARAMEL FROSTING:

Heat margarine over medium heat in 2-quart saucepan until melted. Stir in

brown sugar. Heat to boiling, stirring constantly. Reduce heat to low.

Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat.

Cool to lukewarm. Gradually stir in powdered sugar. Place saucepan of

frosting in bowl of cold water. Beat until smooth and of spreading

consistency. If frosting becomes too stiff, stir in additional milk, 1

teaspoon at a time.

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Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

1 Torte"

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Per serving: 349 Calories (kcal); 12g Total Fat; (29% calories from fat); 3g

Protein; 60g Carbohydrate; 23mg Cholesterol; 198mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3

Other Carbohydrates

Nutr. Assoc. : 2130706543 2130706543 4038 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4098

0 0

Exported from MasterCook *

Caramelized Onion Focaccia

Preparation Time :0:00

Recipe By

Serving Size : 8

Betty Crocker - Best Of Baking Recipes