Down South Old Fashioned Caramel Cake Dated 1947 |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vespe Estate in Dallas, Texas in 1991. Ingredients:
3-1/2 cups all purpose flour |
2 teaspoons baking powder |
1 cup butter softened |
2 cups granulated sugar |
6 eggs |
1 cup milk |
1 teaspoon vanilla extract |
caramel frosting |
3 cups firmly packed brown sugar |
2 cups milk |
4 tablespoons softened butter |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 325.
2. Butter 2 layer cake pans and line bottoms with waxed paper and butter paper.
3. Sift flour with baking powder then set aside.
4. In large mixing bowl cream butter until fluffy then gradually add sugar, beating until creamy.
5. Add eggs one at a time then beat in thoroughly.
6. Add flour mixture alternately with milk beginning and ending with dry ingredients.
7. Stir well after each addition but do not over mix then stir in vanilla extract.
8. Turn batter into prepared pans then bake 35 minutes.
9. When cake is done cool 10 minutes in pans then turn out onto cake racks to cool completely.
10. To make frosting combine brown sugar and milk in large saucepan.
11. Bring to boil and cook stirring constantly to a soft ball stage then remove from heat.
12. Add butter and vanilla then beat at high speed until thick enough to hold cake when spread.
13. If frosting becomes too thick beat in a few drops of hot water.
14. Spread caramel frosting over one layer of cake then top with other layer.
15. Cover top and sides of the entire cake with remaining frosting.
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