| 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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