|Firmly packed light-brown sugar||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Light cream/Half and half||5 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
1) Take a medium saucepan and mix sugar, butter and cream. Bring to a boil. Stir for 2 minutes and stir constantly. Turn off the heat.
2) Fold in vanilla and baking powder and beat using an electric mixer until smooth and creamy.
3) Use caramel frosting on brunt sugar cake.