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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup shortening
1 1/4 cups sugar
3 eggs, separated
2 1/4 cups sifted cake flour
3 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 tsp vanilla
Cream shortening, add sugar gradually, creaming until light and fluffy. Add egg yolks, unbeaten and beat well.
Sift flour, baking powder and salt and add to creamed mixture alternately with the milk. Add vanilla and blend well. Fold in stiffly beaten egg whites. Pour into 3 (9 inch) greased layer pans and bake at 375 for 20 minutes. Spread with Caramel Fudge Frosting.
Caramel Fudge Frosting
1 1/2 cups firmly packed brown sugar
1 cup milk
2 tbsp butter
Dash of Salt
1/2 tsp vanilla
Bring sugar and milk to a boil, stirring constantly, cover saucepan, continue to boil 3 minutes; then boil uncovered until a small amount forms a soft ball when dropped into cold water (234-236 degrees). Remove from heat; add butter, salt and vanilla.
Cool until lukewarm (110 degrees.); then beat until mixture is thick enough to spread. If frosting stiffens while spreading, place over hot water to keep soft.
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CARAMEL LAYER CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup shortening
1 1/4 cups sugar
3 eggs, separated
2 1/4 cups sifted cake flour
3 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 tsp vanilla
Cream shortening, add sugar gradually, creaming until light and fluffy. Add egg yolks, unbeaten and beat well.
Sift flour, baking powder and salt and add to creamed mixture alternately with the milk. Add vanilla and blend well. Fold in stiffly beaten egg whites. Pour into 3 (9 inch) greased layer pans and bake at 375 for 20 minutes. Spread with Caramel Fudge Frosting.
Caramel Fudge Frosting
1 1/2 cups firmly packed brown sugar
1 cup milk
2 tbsp butter
Dash of Salt
1/2 tsp vanilla
Bring sugar and milk to a boil, stirring constantly, cover saucepan, continue to boil 3 minutes; then boil uncovered until a small amount forms a soft ball when dropped into cold water (234-236 degrees). Remove from heat; add butter, salt and vanilla.
Cool until lukewarm (110 degrees.); then beat until mixture is thick enough to spread. If frosting stiffens while spreading, place over hot water to keep soft.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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