Instructions: Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring tghe mixture back to a boil, then remove the pan from the heat. Add the confectioners sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.

Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir untiol the frosting softens up.

Description: "Simpler to make than the old-fashioned cooked caramel frosting in which you carmelized granulated sugar in a cast-iron skillet. Plus, this is a lighter frosting, and it doesnt weight down delicate cake layers."

Mix Doctor"

Yield: 3 cups

NOTES : If you had to leave at once on an around-the-world cooking trip, which recipes would you pack? No doubt about it, Id pack this caramel frosting, but then, its so simple Ive memorized it! Youll do the same as you discover how wonderful it is atop Banacake, Caramel Cake, Tennessee Jam Cake, or just about any other layer cake imaginable.

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