Down South Old-fashioned Caramel Cake

Down South Old Fashioned Caramel Cake

3-1/2 c all-purpose flour

2 tsp baking powder

1 c butter, softened

2 c sugar

6 eggs

1 c milk

1 tsp vanilla extract

Caramel Frosting

3 c firmly packed brown sugar

2 c milk

4 tbsp softened butter

2 tsp vanilla extract

Preheat oven to 325. Butter 2 layer cake pans and line the bottoms

with parchment or waxed paper. Butter the waxed paper. Sift the flour

with the baking powder and set aside. In a large mixing bowl cream

the butter until fluffy, then gradually add the sugar, beating until

creamy. Add the eggs one at a time, and beat in thoroughly. Add the

flour mixture alternately with the milk beginning and ending with the

dry ingredients. Stir well after each addition, but do not over mix.

Stir in the vanilla extract. Turn the batter into the prepared pans.

Bake 35 min. When the cake is done cool 10 min in the pans

then turn out onto cake racks to cool completely.

To make the frosting: Combine the brown sugar and milk in a large

saucepan. Bring to a boil and cook stirring constantly, to a soft-

ball stage. Remove from heat. Add butter and vanilla, and beat at

high speed until thick enough to hold to the cake when spread. If the

frosting becomes too thick, beat in a few drops of hot water. Spread

the caramel frosting over one layer of the cake, top with the other

layer and cover the top and sides of the entire cake with the

remaining frosting.

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