Caramel layer cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Cake flour, sifted |
| 1½ | teaspoon | Baking powder |
| ⅓ | cup | Butter |
| 1 | cup | Sugar |
| 2 | Egg; well beaten | |
| ½ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Sugar, brown |
| ½ | cup | Sugar, white |
| 1 | cup | Milk |
| 1 | tablespoon | Butter |
| New Cake Secrets, 1931 | ||
| from *Cakes Men Like* | ||
| by Benjamin Darling | ||
| per Sam Waring | ||
Directions
CARAMEL FROSTING
Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in two greased 8" layer cake pans in a 375 F. oven 25 minutes. Spread caramel frosting between layers and on top and sides of cake.
Frosting: Boil brown sugar, granulated sugar, and milk until syrup forms a soft ball in cold water. Add butter, and remove from fire.
Cool to lukewarm (110 F.); beat until thick and creamy and of the right consistency to spread.
(sam.waring@...)