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Strawberry-Filled Take-Along Cake with Brown Sugar Frosting
Strawberry-Filled Take-Along Cake with Brown Sugar Frosting
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Prep Time:
40 minutes
Total Time:
3 hours
Fruity jam surprise nestled in brown butter cake, topped with frosting.
Ingredients:
  • 1/3 cup butter (do not use margarine)
  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • 1 cup water
  • 3 eggs
  • 1/2 cup strawberry jam or preserves
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 2 1/2 cups powdered sugar
Instructions:
  • In a sturdy 1-quart saucepan, melt 1/3 cup of butter over medium heat, swirling the pan occasionally, until the butter turns a light brown color. Be attentive as the butter can quickly go from brown to burnt. Let it cool for 15 minutes before using.
  • Preheat the oven to 350°F (325°F for dark or nonstick pan) and lightly grease the bottom of a 13x9-inch pan.
  • In a large bowl, whisk together the fragrant browned butter, cake mix, water, and eggs until creamy and smooth using an electric mixer. Scrape the sides of the bowl occasionally to ensure all ingredients are well combined. Transfer the batter into the pan.
  • Follow the baking and cooling instructions provided on the box for a 13x9-inch pan.
  • Evenly coat the top of the cake with jam and chill in the freezer for a minimum of 15 minutes, or until the jam has set.
  • In a 2-quart saucepan, melt 1/2 cup of butter over medium heat. Stir in the brown sugar and bring to a boil while stirring constantly. Reduce the heat to low and boil for 2 minutes. Remove from heat and stir in the milk. Heat the mixture over medium heat while stirring constantly until it boils. Allow the mixture to cool to lukewarm for about 20 minutes.
  • Combine both sugars and slowly mix them together. If the frosting gets too thick, add a teaspoon of milk at a time while stirring, or gently heat the mixture on low heat, stirring continually. Spread the frosting over the jam and store with a loose cover.

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