Southern Caramel Cake

2 C. sugar
1 C. shortening
5 large eggs
3 C. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 C. milk
1 tsp. vanilla

Cream together the sugar and shortening. Add 1 egg at a time and beat well. Sift together the flour, baking powder, and salt. Add the flour and milk alternately to the batter, beating well after each addition. Add the vanilla and beat for 1 minute. Pour into 2, 9" prepared cake pans and bake in a 325-degree oven for 30-35 minutes until a toothpick inserted comes out clean. Turn out onto cooling racks to cool completely before icing.

Caramel icing:

1 lb. box light brown sugar
1 stick butter
7 T. evaporated milk
1 tsp. vanilla extract

In a heavy bottom, saucepan combines all the ingredients and bring up to a boil over med. high heat. Reduce the heat to low and allow to cook for 7 minutes, stirring occasionally. Remove from the heat and allow to cool for 5 minutes. Use a wooden spoon and beat the icing for 2-3 minutes till thickened. Spread icing over the first layer of the cake, top with the second layer and cover top and sides of cake with the icing. NOTE: work fairly quickly as the icing sets up pretty fast.

From Janets Appalachian kitchen.

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