OLD SCHOOL BROWN SUGAR BUTTERSCOTCH CARAMEL POUND CAKE (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT) скачать в хорошем качестве

OLD SCHOOL BROWN SUGAR BUTTERSCOTCH CARAMEL POUND CAKE (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)

1 cup butter softened 1/2 cup butter-flavored shortening 2 cups light brown sugar packed 1 cup granulated sugar 5 eggs room temperature 2 teaspoons vanilla extract 3 cups all-purpose flour sifted 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup buttermilk 1/2 cup heavy whipping cream 1 cup butterscotch chips(or toffee bits)(your choice) FOR CARAMEL FROSTING 14 oz can sweetened condensed milk 1 cup light brown sugar packed 2 tablespoons butter 1 teaspoon vanilla extract 1/2 cup toffees bit for garnish Instructions Preheat oven to 325. F. Generously grease and lightly flour bundt pan. Set aside. In a large bowl, cream together butter and shortening. Mix in brown sugar and white sugar. Add eggs, one at a time, beating well after each egg. Fold in vanilla extract. Set aside. In a medium bowl, whisk together flour, baking powder and salt. Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream. Mix well until combined being sure to scrape down the sides of the bowl. Fold in butterscotch pieces Pour batter evenly into prepared bundt pan. Shake the pan back and forth and up and down to even out batter and release air bubbles. Bake on the middle rack for 1 hour and 10 minutes. Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling. When cake is completely cooled start making the caramel frosting. In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar. Keep stirring until bubbles begin to gently break on the surface. Reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning. Continue cooking for about 5 minutes until mixture thickens, stirring constantly. Remove from heat and stir in butter and vanilla. Stir vigorously until butter is combined. Sauce will begin to thicken up even more as it cools. Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!) Garnish the cake with toffee pieces if desired (highly recommended) Let cake sit until frosting begins to harden. GO FOLLOW MY FACEBOOK PAGE   / oldschoolsoulfood   GO FOLLOW MY INSTAGRAM PAGE   / mr_old_school_soul_food   FOLLOW ME ON TWITTER   / wacjeff   FOLLOW ME ON PINTEREST   / oldschoolsoulfood   Visit my website https://www.oldschoolsoulfood.com MY MAILING ADDRESS IS: OLD SCHOOL SOUL FOOD 23501 CINCO RANCH BLVD SUITE H120 PMB # 142 KATY,TEXAS 77494 EMAIL ME : [email protected] FOR CASH DONATIONS: paypal.me/oldschoolsoulfood cash.app/$wacjeff #oldschoolbrownsugarcaramelpoundcake #oldschoolsoulfood #helpsomebodyoldschoolsoulfood