| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Shortning |
| 1 | c | Sugar |
| 2 | c | Cake flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Milk |
| 1 | ts | Vanilla(or maple) |
| 3 | Egg whites(whipped stiff) | |
| 1 | c | Brown sugar |
| 1/3 | c | Milk |
| 1 | ts | Butter |
| 1/2 | ts | Vanilla(or maple) |
INSTRUCTIONS
CARAMEL FROSTING 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 EAT-L Digest by Valerie L Larson <MOOSE10475@AOL.COM> on Sep 8, 1997
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