Page 458 - Chocolate Cake Doctor

440 F R O S T I N G S

QUICK CARAMEL FROSTING G
QUICK CARAMEL FROSTIN

ust because this is a chocolate
R
book, don’t think for a minute
the Cake Mix Doctor says
that I would snub my favorite
caramel frosting! It is so good cover-
If the frosting hardens, place the pan
ing the Chocolate Cinnamon back over low heat and stir until it
softens up. And when measuring the
Banana Cake (page 58), the Little
brown sugar, be sure to pack the sugar
White Chocolate Pound Cakes (page down into the cup measure.
336), and the White Chocolate Chif-

fon Cake (page 293). Chocolate and
1 ⁄4 cup whole milk
caramel are natural partners. The
2 cups confectioners’ sugar, sifted
beauty of this recipe is that you
1 teaspoon pure vanilla extract
start out with brown sugar so you
1. Place the butter and both brown sug-
don’t have to go through the labori-
ars in a medium-size heavy saucepan over
ous step of caramelizing white gran- medium heat. Cook, stirring, until the
mixture comes to a boil, about 2 minutes.
ulated sugar.
Add the milk, stir, and bring the mixture
back to a boil. Then remove the pan from
MAKES 3 CUPS, ENOUGH TO FROST the heat. Add the confectioners’ sugar and
A 2- OR 3-LAYER CAKE vanilla. Beat with a wooden spoon until
PREPARATION TIME: 10 MINUTES the frosting is smooth.
2. Use immediately (while still warm) to
frost the cake of your choice.
8 tablespoons (1 stick) butter
1 ⁄2 cup (packed) light brown sugar
1 ⁄2 cup (packed) dark brown sugar