Recipe - Caramel Cake

1/3 cup Shortning
1 cup Sugar
2 cup Cake flour
2 teaspoon Baking powder
One fourth teaspoon Salt
One half cup Milk
1 teaspoon Vanilla(or maple)
3 Egg whites(whipped stiff)

CARAMEL FROSTING
1 cup Brown sugar
1/3 cup Milk
1 teaspoon Butter
One half teaspoon 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 EATL Digest by Valerie L Larson MOOSE10475@AOL.COM on Sep 8,
1997