cleanfreshcuisine 
A holiday dessert that is moist, flavorful and delicious!
Mix 1 1/3 cups evaporated milk with the vinegar and set aside. Save reserved evaporated milk for the caramel frosting.
Heat oven to 350 degrees. Grease and flour a 9″ x 13″ baking pan. Combine flour, baking powder, baking soda, cinnamon, ginger, cloves and nutmeg. Beat well together the butter, eggs and sugars. Add the evaporated milk and vinegar mixture. Beat well. Gradually stir in flour mixture.
Pour into prepared baking pan. Bake about 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on rack.
While cake is cooling, prepare the frosting:
Caramel Frosting:
Heat the brown sugar, butter and evaporated milk to boiling in a two-quart saucepan over medium heat. Whisk constantly.
Boil and whisk for about two minutes. Remove from heat and let cool for 10 to 15 minutes, stirring occasionally. Gradually stir in powdered sugar.
Refrigerate for about 15 to 20 minutes. Spread over cooled cake.
Ingredients
Directions
Mix 1 1/3 cups evaporated milk with the vinegar and set aside. Save reserved evaporated milk for the caramel frosting.
Heat oven to 350 degrees. Grease and flour a 9″ x 13″ baking pan. Combine flour, baking powder, baking soda, cinnamon, ginger, cloves and nutmeg. Beat well together the butter, eggs and sugars. Add the evaporated milk and vinegar mixture. Beat well. Gradually stir in flour mixture.
Pour into prepared baking pan. Bake about 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on rack.
While cake is cooling, prepare the frosting:
Caramel Frosting:
Heat the brown sugar, butter and evaporated milk to boiling in a two-quart saucepan over medium heat. Whisk constantly.
Boil and whisk for about two minutes. Remove from heat and let cool for 10 to 15 minutes, stirring occasionally. Gradually stir in powdered sugar.
Refrigerate for about 15 to 20 minutes. Spread over cooled cake.
