A delicious kentucky caramel brownie topped with a delicious bourbon sauce. As if that wasn’t enough, it’s a beautiful and delicious cake, topped with salted caramel and fruit. This brownie recipe is a twist on an old Southern recipe! Your friends will ask for your recipe<\/p>\n\n\n\n
Cake made from a 1993 recipe published by The Baltimore Sun. I added a fun twist to classic caramel by making salted caramel sauce with bourbon buttermilk. The finished product is filled with candied pecans. This was a treat I made for my husband’s birthday and it was amazing<\/p>\n\n\n\n
INGREDIENTS:<\/strong><\/p>\n\n\n\n cup 3\/13 1\/2 ounce flour (all-purpose) INSTRUCTIONS:<\/strong><\/p>\n\n\n\n Preheat oven to 325\u00b0F.<\/p>\n\n\n\n general greased and floured 12-c Bundt pan or 10-inch skillet.<\/p>\n\n\n\n In a large bowl, combine flour, 2 cups sugar, salt, baking powder and soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs; beat on low speed until smooth. Increase the mixer speed to medium and beat for 3 minutes..<\/p>\n\n\n\n Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out tender.<\/p>\n\n\n\n Meanwhile, in a small saucepan over low heat, combine 3\/4 cup sugar, 1\/3 cup sugar, 3 tablespoons butter, and 2 tablespoons vanilla; cook, stirring, until the butter melts. Do not boil the mixture.<\/p>\n\n\n\n Remove the cake from the grill and use a spatula to remove it while it is still in the pan. Pour the hot butter sauce over the hot delicious cake.<\/p>\n\n\n\n ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.<\/strong><\/p>\n\n\n\n THANK YOU SO MUCH<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" A delicious kentucky caramel brownie topped with a delicious bourbon sauce. As if that wasn’t enough, it’s a beautiful and delicious cake, topped with salted caramel and fruit. This brownie recipe is a twist on an old Southern recipe! Your friends will ask for your recipe Cake made from a 1993 recipe published by The […]<\/p>\n","protected":false},"author":1,"featured_media":289,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[27],"class_list":["post-287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes","tag-cake"],"_links":{"self":[{"href":"https:\/\/boodiz.com\/index.php?rest_route=\/wp\/v2\/posts\/287","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/boodiz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/boodiz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/boodiz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/boodiz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=287"}],"version-history":[{"count":2,"href":"https:\/\/boodiz.com\/index.php?rest_route=\/wp\/v2\/posts\/287\/revisions"}],"predecessor-version":[{"id":946,"href":"https:\/\/boodiz.com\/index.php?rest_route=\/wp\/v2\/posts\/287\/revisions\/946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/boodiz.com\/index.php?rest_route=\/wp\/v2\/media\/289"}],"wp:attachment":[{"href":"https:\/\/boodiz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/boodiz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/boodiz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
2 cups sugar (granulated)
1 teaspoon salt
1 teaspoon baking powder
1\/2 teaspoon baking powder
1 cup buttermilk or skim milk
1 glass of butter (at room temperature)
2 teaspoons of vanilla
4 large eggs
SAUCE
<\/strong>3\/4 glass of sugar
1\/3 glass of butter
3 tablespoons of water
2 teaspoons of vanilla<\/p>\n\n\n\n