POUND CAKE ICING RECIPE RECIPES

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CARAMEL-FROSTED POUND CAKE RECIPE - BETTYCROCKER.COM



Caramel-Frosted Pound Cake Recipe - BettyCrocker.com image

Sweet and dense, this pound cake comes together with just a few ingredients and stands out with a generous layer of caramel frosting.

Provided by Betty Crocker Kitchens

Total Time 4 hours 0 minutes

Prep Time 45 minutes

Yield 16

Number Of Ingredients 10

3 cups sugar
1 cup butter or margarine, softened
6 eggs
2 teaspoons vanilla
1 teaspoon almond extract
3 cups Gold Medal™ all-purpose flour
1 cup whipping cream
1 1/2 cups sugar
1/2 cup butter (do not use margarine)
1/2 cup milk

Steps:

  • Heat oven to 325°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In large bowl, beat 3 cups sugar and 1 cup butter with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Alternately add flour, about 1 cup at a time, and whipping cream, about 1/3 cup at a time, beating well after each addition. Beat on medium speed 2 minutes. Pour batter into pan.
  • Bake 1 hour 15 minutes or until toothpick inserted halfway between side and center of pan comes out clean. Cool 30 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In 8- or 10-inch skillet, heat 1/4 cup of the sugar over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, in 3-quart saucepan, heat remaining 1 1/4 cups sugar, 1/2 cup butter and the milk to boiling over medium-high heat. Gradually stir in caramelized sugar with whisk; cook and stir to 232°F. Remove from heat; cool to lukewarm, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable. Using offset spatula and working quickly, frost cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

Nutrition Facts : Calories 540 , CarbohydrateContent 75 g, FatContent 5 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 189 mg

ICING IN THE CAKE GERMAN CHOCOLATE POUND CAKE | JUST A ...



ICING IN THE CAKE GERMAN CHOCOLATE POUND CAKE | Just A ... image

I got this recipe from our local band foundation cookbook. One of my coworkers told me she had it before and how good it was. I made this and took it to a family get together and everyone wanted the recipe.

Provided by melinda simpson @CRIMSONTIDEFAN

Categories     Cakes

Prep Time 15 minutes

Cook Time 1 hours

Number Of Ingredients 5

1 - (18.25 oz) german chocolate cake mix
1 - (15 oz) can coconut pecan icing
4 - eggs
1/2 - cup oil
1 - cup water

Steps:

  • Preheat oven to 350*. Grease and flour a 12 cup tube pan or bundt pan. Mix all ingredients (including the icing) in mixer at medium speed for 2 minutes. Pour into prepared pan and bake 55-60 minutes. Remove from oven to wire rack and allow to cool 10 minutes. Invert onto serving plate and dust with powdered sugar.
  • This makes a large cake so be sure to use the large 12 cup pan. Very moist and delicious.

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