Strawberry-Filled Take-Along Cake with Brown Sugar Frosting
You can never have too many dessert recipes, so give Strawberry-Filled Take-Along Cake with Brown Sugar Frosting a try. One serving contains 399 calories, 3g of protein, and 12g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 15. If you have water, butter, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours.
Instructions
In heavy 1-quart saucepan, heat 1/3 cup butter over medium heat, moving and turning pan occasionally, just until butter is light brown. (Watch carefully; butter can brown and then burn quickly.) Cool 15 minutes.
Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
In large bowl, beat browned butter, cake mix, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Bake and cool as directed on box for 13x9-inch pan.
Spread jam evenly over top of cake. Freeze at least 15 minutes or until jam is set.
Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar.
Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes; remove from heat. Stir in milk.
Heat to boiling over medium heat, stirring constantly. Cool to lukewarm, about 20 minutes.
Gradually stir powdered sugar into brown sugar mixture. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly.
Spread frosting over jam. Store loosely covered.