Caramel Frosting

¼ pound butter
1 cup packed brown sugar
¼ cup milk
2 cups powdered confectioners sugar


In saucepan, melt ¼ pound of butter (or you can use margarine). Stir in 1 packed cup brown sugar and bring slowly to a boil on low heat. Stir constantly for 2 minutes after boil starts.

Add ¼ cup milk and bring back to boil, stirring constantly.

Remove from heat and add 2 cups powdered sugar. Stir until spreadable. Frost cake.

TIP – Make sure cake is cooled and ready to be frosted because this icing will get hard if you don’t use immediately.