Caramel Pound Cake

Name: Caramel Pound Cake
Total time: 120
Yield: 14
Ingredients: 2.25 cups packed dark brown sugar; 1 cup white sugar; 3 cups all-purpose flour; 0.5 teaspoon baking powder; 1 cup butter; 0.5 cup shortening; 5 eggs; 1 cup milk; 1 teaspoon vanilla extract; 1 cup chopped pecans; 1 cup white sugar; 1 cup packed brown sugar; 0.5 cup butter; 0.5 cup evaporated milk; 1 teaspoon vanilla extract

Recipe by Judy Neary from allrecipes.com

Dessert 2 Hr.

Ingredients

14 servings

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2.25 cups packed dark brown sugar
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1 cup white sugar
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3 cups all-purpose flour
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0.5 teaspoon baking powder
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1 cup butter
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0.5 cup shortening
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5 eggs
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1 cup milk

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1 teaspoon vanilla extract
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1 cup chopped pecans
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1 cup white sugar
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1 cup packed brown sugar
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0.5 cup butter
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0.5 cup evaporated milk
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1 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
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.