Cream – Beat softened butter and cream cheese on medium speed 2-3 minutes until smooth. Gradually add sugar and beat 3-4 minutes until very light and fluffy.
Add Eggs – Beat in eggs one at a time, mixing well after each. Blend in vanilla.
Combine – On low speed, add dry mixture in three additions, alternating with milk (start and end with flour). Mix just until combined.
Bake – Pour into pan. Bake 75-85 minutes until a tester comes out clean and top springs back.
Cool – Cool in pan 10-15 minutes. Invert onto wire rack and cool completely.
Make Glaze – In saucepan over medium heat, combine brown sugar, cream, and butter. Stir until melted and bubbling. Simmer 3-5 minutes until thickened. Remove from heat, stir in vanilla and salt. Let stand 3-4 minutes.
Glaze – Place cooled cake on serving plate. Slowly pour warm caramel over top, letting it cascade down sides. Let set 10 minutes before slicing.
Nutritional Information (Per Slice, Serves 12-16)
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Calories: ~480 kcal
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Total Fat: 22g
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Saturated Fat: 14g
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Cholesterol: 130mg
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Sodium: 210mg
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Carbohydrates: 62g
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Sugar: 50g
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Protein: 4g
Prep Time: 20 minutes | Bake Time: 75-85 minutes | Cool Time: 30+ minutes | Total Time: ~2 hours 15 minutes
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