Caramel Pound Cake

Yield: 1 (10-inch) cake

Ingredients

• 1  cup  firmly packed dark brown sugar
• 1  cup  firmly packed light brown sugar
• 1  cup  sugar
• 1  cup  butter or margarine, softened
• 1/2  cup  vegetable oil
• 5  large eggs
• 3  cups  all-purpose flour
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  salt
• 1  cup  milk
• 1/2  teaspoon  vanilla extract
• Caramel Frosting

Preparation

Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting.