Thursday Desserts
Today's desserts are a little of everything, and include Slow-Cooker Ginger Cake and Key Lime Cream Pie. Enjoy!
KEY LIME PIE TARTLETS
This is from Kardea Brown at the Food Network.
Active Time: 30 minutes; Total Time: 2 hours 15 minutes (includes cooling time); Yield: 12 tartlets; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/key-lime-pie-tartlets-9627152.
Ingredients
Crust:
10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Filling:
2 large egg yolks
1-1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
Topping:
1 cup very cold heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Zest from 1 lime
Special equipment: a nonstick mini muffin pan
Directions
Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1-1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1-3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
This is from Betty Crocker, and begins, "The beloved Peanut Blossoms began their journey in 1957 as an entry in the Pillsbury Bake-Off™ contest. Betty's original creation, "Chocolate Candy-Topped Peanut Butter Cookies," refined the classic peanut butter cookie recipe by reducing salt and using all butter for a richer flavor. Featured in Betty Crocker’s 2006 Christmas cookbook, the recipe initially showcased chocolate stars as its signature topping.
"The widespread availability and popularity of HERSHEY'S KISSES led to a recipe update, using these iconic candies instead. Over the past two decades, peanut butter blossom cookies have become a top-rated and most popular holiday favorite and a year-round treat, gracing cookie trays, lunchboxes, and cookie jars alike."
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 36
To view this recipe online, click here.
Ingredients
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1 large egg
1-1/2 cups Gold Medal™ All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped
Instructions
Heat oven to 375°F.
In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until thoroughly blended and dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheet to cooling rack. Repeat with additional cookie sheets.
Cool cookies until chocolate candies are set up, about 1 hour. Store in an air tight container in a single layer between sheets of waxed paper.
RICH FUDGE BROWNIES
This is from Kikkoman. Yield: 16 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/rich-fudge-brownies/.
Ingredients
1/2 cup plus 2 Tbsp. unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
3 eggs
4 teaspoons Kikkoman Soy Sauce
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
Directions
Butter 8-inch square baking pan and lined with parchment paper.
Preheat oven to 350°F.
Combine butter and chocolate in a medium saucepan. Heat and stir over low heat until melted and smooth. Remove from heat.
Add sugars; mix well. Whisk in eggs, one at a time, until combined. Stir in soy sauce.
Sift together flour, cocoa, and baking powder in separate bowl. Fold into chocolate mixture until just blended.
Spread batter evenly into prepared pan. Bake 23 to 25 minutes, or until toothpick inserted near center is almost clean. Do not overbake.
Cool completely in pan on wire rack. Remove from pan and cut into squares.
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
CARAMEL CAKE
This yumminess is from dcarrier1021 on allrecipes, and starts off, "This caramel cake includes a delicious homemade caramel frosting that's easy to make with butter, brown sugar, and evaporated milk. Everyone loves this layer cake!"
Prep Time: 40 minutes; Cook Time: 40 minutes; Additional Time: 1 hour 5 minutes; Total Time: 2 hours 25 minutes; Servings: 12; Yield: 1 (3-layer) 9-inch cake
To view this online, go to https://www.allrecipes.com/recipe/260883/caramel-cake/.
Ingredients
Cake:
3 cups white sugar
1-1/2 cups butter
5 large eggs
3-1/2 cups all-purpose flour
1/2teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups whole milk
1 teaspoon vanilla extract
Caramel Frosting:
1 (16 ounce) package brown sugar
1 cup butter
1/4 teaspoon salt
2/3 cup evaporated milk
1 (16 ounce) package confectioners' sugar, sifted
2 teaspoons pure vanilla extract
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
To make the cake: Place white sugar and butter into a mixing bowl. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition.
Combine flour, baking powder, and salt in a separate bowl. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition. Add vanilla extract; beat until batter makes ribbons when falling from the beaters.
Divide batter among the prepared cake pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
To make the frosting: Combine brown sugar, butter, and salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes.
Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
Mix confectioners' sugar and vanilla extract into brown sugar mixture using an electric mixer until frosting caramelizes and thickens to the desired consistency.
Spread frosting onto cooled cake layers. Stack layers; ice top and sides.
KEY LIME PIE TARTLETS
This is from Kardea Brown at the Food Network.
Active Time: 30 minutes; Total Time: 2 hours 15 minutes (includes cooling time); Yield: 12 tartlets; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/key-lime-pie-tartlets-9627152.
Ingredients
Crust:
10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Filling:
2 large egg yolks
1-1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
Topping:
1 cup very cold heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Zest from 1 lime
Special equipment: a nonstick mini muffin pan
Directions
Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1-1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1-3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
This is from Betty Crocker, and begins, "The beloved Peanut Blossoms began their journey in 1957 as an entry in the Pillsbury Bake-Off™ contest. Betty's original creation, "Chocolate Candy-Topped Peanut Butter Cookies," refined the classic peanut butter cookie recipe by reducing salt and using all butter for a richer flavor. Featured in Betty Crocker’s 2006 Christmas cookbook, the recipe initially showcased chocolate stars as its signature topping.
"The widespread availability and popularity of HERSHEY'S KISSES led to a recipe update, using these iconic candies instead. Over the past two decades, peanut butter blossom cookies have become a top-rated and most popular holiday favorite and a year-round treat, gracing cookie trays, lunchboxes, and cookie jars alike."
Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 36
To view this recipe online, click here.
Ingredients
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup salted butter, softened
1 large egg
1-1/2 cups Gold Medal™ All Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 HERSHEY'S KISSES milk chocolate candies, unwrapped
Instructions
Heat oven to 375°F.
In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, the butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until thoroughly blended and dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
Bake one cookie sheet at a time for 8 to 10 minutes or until edges are light golden brown. Remove from oven and immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheet to cooling rack. Repeat with additional cookie sheets.
Cool cookies until chocolate candies are set up, about 1 hour. Store in an air tight container in a single layer between sheets of waxed paper.
RICH FUDGE BROWNIES
This is from Kikkoman. Yield: 16 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/rich-fudge-brownies/.
Ingredients
1/2 cup plus 2 Tbsp. unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
3 eggs
4 teaspoons Kikkoman Soy Sauce
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
Directions
Butter 8-inch square baking pan and lined with parchment paper.
Preheat oven to 350°F.
Combine butter and chocolate in a medium saucepan. Heat and stir over low heat until melted and smooth. Remove from heat.
Add sugars; mix well. Whisk in eggs, one at a time, until combined. Stir in soy sauce.
Sift together flour, cocoa, and baking powder in separate bowl. Fold into chocolate mixture until just blended.
Spread batter evenly into prepared pan. Bake 23 to 25 minutes, or until toothpick inserted near center is almost clean. Do not overbake.
Cool completely in pan on wire rack. Remove from pan and cut into squares.
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
CARAMEL CAKE
This yumminess is from dcarrier1021 on allrecipes, and starts off, "This caramel cake includes a delicious homemade caramel frosting that's easy to make with butter, brown sugar, and evaporated milk. Everyone loves this layer cake!"
Prep Time: 40 minutes; Cook Time: 40 minutes; Additional Time: 1 hour 5 minutes; Total Time: 2 hours 25 minutes; Servings: 12; Yield: 1 (3-layer) 9-inch cake
To view this online, go to https://www.allrecipes.com/recipe/260883/caramel-cake/.
Ingredients
Cake:
3 cups white sugar
1-1/2 cups butter
5 large eggs
3-1/2 cups all-purpose flour
1/2teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups whole milk
1 teaspoon vanilla extract
Caramel Frosting:
1 (16 ounce) package brown sugar
1 cup butter
1/4 teaspoon salt
2/3 cup evaporated milk
1 (16 ounce) package confectioners' sugar, sifted
2 teaspoons pure vanilla extract
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
To make the cake: Place white sugar and butter into a mixing bowl. Beat with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition.
Combine flour, baking powder, and salt in a separate bowl. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition. Add vanilla extract; beat until batter makes ribbons when falling from the beaters.
Divide batter among the prepared cake pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
To make the frosting: Combine brown sugar, butter, and salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes.
Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
Mix confectioners' sugar and vanilla extract into brown sugar mixture using an electric mixer until frosting caramelizes and thickens to the desired consistency.
Spread frosting onto cooled cake layers. Stack layers; ice top and sides.
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