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Title: Caramel Cake Categories: None Yield: 1 Servings 1/3 c Shortning 1 c Sugar 2 c Cake flour 2 ts Baking powder 1/4 ts Salt 1/2 c Milk 1 ts Vanilla(or maple) 3 Egg whites(whipped stiff) ------------------------------CARAMEL FROSTING------------------------------ 1 c Brown sugar 1/3 c Milk 1 ts Butter 1/2 ts Vanilla(or maple) 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 1997 |