STRAWBERRY-FILLED TAKE-ALONG CAKE WITH BROWN SUGAR FROSTING

Steps:

• In heavy 1-quart saucepan, heat 1/3 cup butter over medium heat, moving and turning pan occasionally, just until butter is light brown. (Watch carefully; butter can brown and then burn quickly.) Cool 15 minutes.
• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
• In large bowl, beat browned butter, cake mix, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake and cool as directed on box for 13x9-inch pan.
• Spread jam evenly over top of cake. Freeze at least 15 minutes or until jam is set.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes; remove from heat. Stir in milk. Heat to boiling over medium heat, stirring constantly. Cool to lukewarm, about 20 minutes.
• Gradually stir powdered sugar into brown sugar mixture. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Spread frosting over jam. Store loosely covered.