BETTER HOMES AND GARDENS CARAMEL FROSTED HUMMINGBIRD CAKE
I love this cake! From a B H & G issue from a couple of years ago which included several other cake recipes. I have made this in layers, as recipe states, but also in a 9X13 pan on another occasion. A very rich, sweet cake. Go for it!
Provided by Clevergirl7
Categories Dessert
Time 1h5m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature 30 minute Preheat oven to 350 degrees. Grease 3 9 inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper. Set aside.
- In bowl combine flour, white sugar, baking powder, salt and cloves. Stir in banannas, oil, eggs, and vanilla until thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.
- Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.
- Prepare caramel frosting by melting butter in large saucepan. Add brown sugar. Bring to boiling over medium heat. Cook and stir 1 minute. Cool 5 minutes. Whisk in milk until smooth. Whisk in powdered sugar until smooth. Use at once, frosting stiffens as it cools.
- Place one layer, flat side up, on plate. Spread frosting on each layer and stack. (Do not frost sides.).
Nutrition Facts : Calories 751.6, Fat 26.6, SaturatedFat 9.6, Cholesterol 66.5, Sodium 350.8, Carbohydrate 127.5, Fiber 2, Sugar 102, Protein 4.6
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