This is an excellent caramel glaze frosting sprinkled with toasted pecans. Makes enough frosting for a 9×13 cake.
Original recipe makes 1 frosting for 9×13 inch cake
Ingredients
1 cup brown sugar
2 tablespoons all-purpose flour
3 tablespoons butter
1/4 cup milk
1 teaspoon vanilla extract
1/3 cup toasted, chopped pecans
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PREP
30 mins
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COOK
5 mins
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READY IN
40 mins
Directions
- In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.
- Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
- Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.
Nutrition
Calories: 62 kcal
Carbohydrates: 9.8 g
Cholesterol: 4 mg
Fat: 2.6 g
Fiber: 0.2 g
Protein: 0.3 g
Sodium: 14 mg