Caramel Pound Cake

1 cup firmly packed dark brown sugar

1 cup firmly packed light brown sugar

1 cup sugar

1 cup butter or margarine softened

½ cup vegetable oil

5 large eggs

3 cups all-purpose flour

½ t baking powder

½ t salt

1 cup milk

½ t vanilla extract

Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears. Combine flour, baking powder, and salt, add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased floured 10” tube pan. Bake at 325 degrees for 1 hour and 20 min. or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; removed from pan and cool on wire rack. Drizzle with caramel frosting.

Caramel Frosting

1 16 oz. package light brown sugar

½ cup butter or margarine

1 5 oz. can evaporated milk

1 dash of salt

½ t baking powder

½ t vanilla extract

Bring first 4 ingredients to a full rolling oil in a medium saucepan, stirring often. Boil, stirring constantly for 3 minutes. Remove from heat, add baking powder and vanilla. Beat at medium speed with an electric mixer 2 to 3 min. or until thickened. Drizzle quickly over cake.