CARAMEL CAKE FROM THE 1940'S

Caramel Cake from the 1940's image

Provided by Elaine Bovender

Categories Cakes

Time 35m

Number Of Ingredients 17

3 c all purpose flour, sifted
4 tsp baking powder
1/2 tsp salt
1 c sugar
2 large eggs beaten
1 1/2 c milk
1/2 c melted shortening (i used canola oil)
1 tsp caramel extract
1 tsp vanilla extract
CARAMEL FROSTING
1/2 c butter (use real butter, not margarine)
1 c dark brown sugar firmly packed
2 Tbsp light corn syrup
1/3 c evaporated milk
1/2 tsp caramel extract
1 tsp vanilla extract
1 lb confectioner's sugar

Steps:

1. Preheat oven to 350 degrees. Grease and flour two 8" round pans or a 9 x 13 sheet cake pan.
2. Measure out flour and sift, then measure again for accuracy. Add baking powder, salt and sugar and sift again. Stir in remaining ingredients but DO NOT use a mixer. Stir with a wooden spoon or rubber spatula. If the mixture seems too thick, you may add a little more milk.
3. Pour batter into prepared pans and bake for approximately 20 to 25 minutes or until cake tests done (springs back to touch or toothpick comes out clean). Do not over bake!
4. Remove from oven and cool for about 10 minutes in pans. Remove from the pans and cool completely. If you're using a sheet cake pan, you may just leave it in the pan.
5. Frost middle, top and sides with caramel frosting. If you're making a sheet cake, frost the top.
6. FOR THE FROSTING: Melt butter in pan. Add brown sugar, milk, corn syrup and flavorings. Cook about two minutes over low to medium heat, stirring constantly until sugar is dissolved. Transfer mixture to a mixing bowl and add sugar. Mix until desired spreading consistency. If frosting is too stiff, you may add a little more milk. Spread on cooled cake.