- 3 sticks of butter.
- 3 cups of sugar.
- 6 eggs.
- 1 tsp of vanilla.
- 3 cups of flour.
- ½ tsp of baking powder.
- ½ cup of cocoa.
- ½ tsp of salt.
- 1 ¼ cups of milk.
- You’ll Need ( for the icing):
- 1 stick of butter.
- 1 cup of brown sugar.
- ¼ cup of whole milk.
- 2 cups of confectioners’ sugar.
- 1 tsp of vanilla extract.
- In a bowl, cream together the butter and sugar and add in eggs and vanilla and mix until well combined.
In a separate bowl, mix together the flour, baking powder, cocoa and salt, then add the dry ingredients alternately with milk to the creamed mixture.
In a preheated oven to 350°, bake for 1 hour.
To make the caramel icing, melt the butter and brown sugar in a medium size heavy saucepan over medium heat. Cook while stirring for 2 minutes then add in the milk and stir. Bring to a boil and turn off the heat. Add in confectioners’ sugar and vanilla and beat using an electric mixer or a wooden spoon to smooth.
While still hot, pour the frosting over the cake.
If the icing harden before you could use it, heat it again.
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