Caramel Cake Recipe Recipe

Name: Caramel Cake Recipe
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 c. Shortning; 1 c. Sugar; 2 c. Cake flour; 2 tsp Baking pwdr; 1/4 tsp Salt; 1/2 c. Lowfat milk; 1 tsp Vanilla(or possibly maple); 3 x Egg whites(whipped stiff); 1 c. Brown sugar; 1/3 c. Lowfat milk; 1 tsp Butter; 1/2 tsp Vanilla(or possibly maple)

Servings: persons

1/3 c. Shortning
1 c. Sugar
2 c. Cake flour
2 tsp Baking pwdr
1/4 tsp Salt
1/2 c. Lowfat milk
1 tsp Vanilla(or possibly maple)
3 x Egg whites(whipped stiff)
1 c. Brown sugar
1/3 c. Lowfat milk
1 tsp Butter
1/2 tsp Vanilla(or possibly maple)

1
This recipe comes from Better Homes and Gardens.
2
It is the one listed in the 1930's cookbook with the icing I posted earlier.
3
Frosting: Combine the sugar, lowfat milk and butter; boil steadily till the mix forms a thread when a little is dipped up with a spoon.
4
Add in the vanilla(or possibly maple); beat till creamy; spread on the cake while it is still hot.
5
Cream shortning and sugar.
6
Mix and sift the cake flour, baking pwdr and salt; add in to the first mix alternately with the lowfat milk.
7
Stir the vanilla(or possibly maple as the case may be) and mix in the egg whites.
8
Transfer to an oiled cake pan; and bake in a mederately warm oven(about 375) for 35 min.
9
Cover with Caramel frosting.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 c. Shortning, 1 c. Sugar, 2 c. Cake flour, 2 tsp Baking pwdr, and more.

Yes, Caramel Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caramel Cake Recipe

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