Penuche Cake

Since I'm working on a cookbook for my family, I've been baking allot! Here's another recipe. Plus, it was a good way to break in my new mixer.

This frosting is so yummy. Don't use it with cake mix cake though, use the butter cake recipe below. Mix cake is too sweet to carry this frosting.


Recipe:

Butter Cake

3/4 cup butter (softened)
3 eggs
2 1/2 cup cake flour
1 1/2 teaspoon baking powder
1 1/2 cup sugar
1/2 teaspoon salt
1 cup milk

Cream butter and sugar until fluffy. Add eggs one at a time. Sift dry ingredients and add alternately with milk. Pour in greased and floured cake pan. Bake 350 Fahrenheit for 50 minutes.

Penuche icing

This icing is poured on the cake warm. Its a crusting icing, so don't fuss with it, just pour it on and let it drip down the sides, it crusts quickly and stops dripping.

1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla 1/2 cup light brown sugar
1 cup confectioner's sugar (sifted)

Melt butter in saucepan. Add brown sugar and boil over low heat for 2 minutes stirring constantly. Stir in milk and allow to bubble. Remove from heat and allow to cool slightly. Working quickly, stir in confectioner's sugar and vanilla and immediately pour on cake and spread to edges. Allow icing to drip down the sides of the cake.