Caramel cake

Yield: 1 Servings

Measure Ingredient
⅓ cup Shortning
1 cup Sugar
2 cups Cake flour
2 teaspoons Baking powder
¼ teaspoon Salt
½ cup Milk
1 teaspoon Vanilla(or maple)
3 Egg whites(whipped stiff)
1 cup Brown sugar
⅓ cup Milk
1 teaspoon Butter
½ teaspoon Vanilla(or maple)

CARAMEL FROSTING

This recipe comes from Better Homes and Gardens. It is the one listed in the 1930's cookbook with the icing I posted earlier.

Frosting: Combine the sugar, milk and butter; boil steadily until the mixture forms a thread when a little is dipped up with a spoon. Add the vanilla(or maple); beat until creamy; spread on the cake while it is still warm.

Cream shortning and sugar. Mix and sift the cake flour, baking powder and salt; add to the first mixture alternately with the milk. Stir the vanilla(or maple as the case may be) and fold in the egg whites. Transfer to an oiled cake pan; and bake in a mederately hot oven(about 375) for 35 minutes. Cover with Caramel frosting.

Posted to EAT-L Digest by Valerie L Larson <MOOSE10475@...> on Sep 8, 1997

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