Each Sunday my sister Ashlie and I co-write a blog post about our favorite things and host a linky party called Sister Sister Sunday. We live 2,000 miles apart (she is in Michigan and I am in California) so Sister Sister Sunday is a great way for us to keep in touch every week and stay connected. Each week our theme changes so make sure to visit us every Sunday to check out what we are into next.
Each Sunday we host a “Linky Party” so all of you can share your favorite things with us. Thank you all for linking up last week, we have so much fun checking out your posts and reading about your families. Our favorite post from last week’s party came from Joy over at Joy of Desserts. She shared a recipe for a tasty strawberry smoothie, doesn’t it look delish!
The rich caramel frosting on this cake is so gooey and sweet, it’s hard to believe the recipe is from Cooking Light. I tried it because I had everything on hand and a craving for something sweet, gotta love that! If you are looking for something special give this a try, I served it warm with french vanilla ice cream and my family loved it.
1 tablespoon cake flour
1 cup packed light brown sugar
7 tablespoons butter, softened
1/2 cup egg substitute
2 cups cake flour (about 8 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free milk
1/2 cup packed dark brown sugar
3 tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray (I used 9 inch pans because that is what I had so my cakes are a bit thin); line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.
Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.
Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.
To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.
Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.