DOMINICAN BROWN SUGAR CAKE WITH CARNATION FROSTING

DOMINICAN BROWN SUGAR CAKE WITH CARNATION FROSTING

INGREDIENTS

2 1/2 cups plus 3 tablespoons all-purpose flour, divided

1 teaspoon salt

2 teaspoons baking powder

1 1/4 cups plus 2 tablespoons butter, softened, divided

2 cups" dark brown sugar"

3 large eggs

1 1/4 cups NESTLÉ® CARNATION® Evaporated Milk, divided

1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)

3 1/2 cups sifted powdered sugar

1 teaspoon vanilla extract

Garnish suggestion: canned guava shells in syrup, drained (optional)

MAKE IT

Step 1

Preheat oven to 350° F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.

Step 2

Sift remaining 2 1/2 cups flour, baking powder and salt into medium bowl. Beat 1 cup plus 2 tablespoons butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan.

Step 3

Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate.

Step 4

Beat remaining 1/4 cup butter and powdered sugar in large mixer bowl until creamy. Add remaining 1/4 cup evaporated milk and vanilla extract; mix until smooth. Makes 2 cups.

Step 5

Spread frosting on top and side of cooled cake. Garnish, if desired, with guava shells. Store in refrigerator

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