Chocolate Pound Cake with Caramel Frosting


You’ll Need (for the pound cake):
3 sticks of butter.
3 cups of sugar.
6 eggs.
1 tsp of vanilla.
3 cups of flour.
½ tsp of baking powder.
½ cup of cocoa.
½ tsp of salt.
1 ¼ cups of milk.
You’ll Need ( for the icing):
1 stick of butter.
1 cup of brown sugar.
¼ cup of whole milk.
2 cups of confectioners’ sugar.
1 tsp of vanilla extract.

In a bowl, cream together the butter and sugar and add in eggs and vanilla and mix until well combined.
In a separate bowl, mix together the flour, baking powder, cocoa and salt, then add the dry ingredients alternately with milk to the creamed mixture.
In a preheated oven to 350°, bake for 1 hour.
To make the caramel icing, melt the butter and brown sugar in a medium size heavy saucepan over medium heat. Cook while stirring for 2 minutes then add in the milk and stir. Bring to a boil and turn off the heat. Add in confectioners’ sugar and vanilla and beat using an electric mixer or a wooden spoon to smooth.
While still hot, pour the frosting over the cake.
If the icing harden before you could use it, heat it again.