Double Caramel Pound Cake

Ingredients

For the Cake
• 3 sticks - 1 1/2 cups Butter (at room temperature)
• 2 cups packed Light Brown Sugar
• 1 1/2 cups Granulated White Sugar
• 6 large Eggs (at room temperature)
• 3 1/2 cups All Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt to taste
• 1 1/2 cups (at room temperature) Whole Milk
For the Frosting
• 1 stick Butter
• 1 cup packed Dark Brown Sugar
• 1/2 cup Milk or Whipping Cream
• 1/2 tsp Pure Vanilla Extract
• 4 cups Confectioners' sugar, sifted

Instructions

To make the cake
1. Center a rack in the oven and preheat to 325 degrees F.
2. Grease with butter and dust lightly with flour a 10­inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan? set aside.
3. In a separate bowl sift the flour, baking powder and salt and set aside.
4. In the another large bowl? cream 3 sticks of butter, using a hand mixer or stand mixer at medium speed for 2 minute until creamy and soft.
5. Add the light brown and white sugar and mix well, stopping to scrape down the bowl now and then with a rubber spatula, until smooth, about 5 minutes.
6. Reduce speed to medium/­low and add in eggs, one at a time,beating for about 15 seconds after each addition and scraping down the bowl with a spatula as you go, until well blended. (Note : Do not over mix).
7. Reduce speed to low and add the flour mixture and 1 1/2 cups milk alternately, in 3 batches, beginning and ending with flour. Beat until smooth, about 3 minutes total.
8. Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. (Note : Do not overbake).
9. Remove from oven and let cake cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto rack to let cool completely.
For the frosting
10. Melt butter in a large heavy saucepan over medium heat.
11. Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes.
12. Remove from heat and whisk in remaining 1/2 cup milk or whipping cream. Let mixture cool. Stir in the vanilla, then gradually add the confectioners' sugar and stir until well blended and smooth.
13. Transfer cake to a cake plate and ice with frosting. Let stand for at least 2 hours before slicing.