Yellow Cake with Penuche Frosting
This is an old family recipe that we can never get enough of. The penuche frosting is absolutely delicious on this cake.
Servings: 1 cake
Ingredients
Yellow Cake Ingredients
- 1/2 cup butter or margarine softened
- 1 1/4 cups sugar
- 3 large eggs
- 1/3 cup evaporated milk you will need a 12 oz. can if you make the frosting below
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Penuche Frosting Ingredients
- 2 cups brown sugar
- 1 cup white sugar
- 2/3 cup evaporated milk you will have enough left from cake for frosting
- 1/2 cup butter or margarine
- 2 tablespoons light corn syrup
- 1/2 teaspoon salt
- 2 teaspoons vanilla
Instructions
- Cream butter and sugar with mixer. Add eggs, milk and vanilla and continue mixing. Mix in flour, baking powder and salt. Do not over mix.
- Pour into two 9 inch greased or sprayed cake pans or one 9 x 13 pan. Bake in preheated 350 degree oven 20 – 25 minutes for round pans and 30 to 35 minutes for 9 x 13 pan.
- All ovens vary so check the cake for doneness. You may need to cook it less time.
Penuche Frosting
- Combine all ingredients except vanilla. Bring to a boil, stirring to keep from burning. Boil one minute. Remove from stove and add vanilla.
Notes
This is a hard frosting to work with because you don’t use the confectionery sugar in this recipe. It is a very old recipe and I think it is much better than the one with confectionery sugar. You have to let it cool until it gets to a consistency where you can spread it without it running off the cake. It can take as long as an hour cooling time. Also, if it gets too thick just add a little milk to thin it. This is great on cinnamon rolls, too. If you are making this for the first time, you might want to use a 9 x 13 cake pan to make the cake.