Caramel Cake From The 1940s Recipes

CARAMEL CAKE FROM THE 1940'S

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 8" round pans or a 9 x 13 sheet cake pan.
• 2. Measure out flour and sift, then measure again for accuracy. Add baking powder, salt and sugar and sift again. Stir in remaining ingredients but DO NOT use a mixer. Stir with a wooden spoon or rubber spatula. If the mixture seems too thick, you may add a little more milk.
• 3. Pour batter into prepared pans and bake for approximately 20 to 25 minutes or until cake tests done (springs back to touch or toothpick comes out clean). Do not over bake!
• 4. Remove from oven and cool for about 10 minutes in pans. Remove from the pans and cool completely. If you're using a sheet cake pan, you may just leave it in the pan.
• 5. Frost middle, top and sides with caramel frosting. If you're making a sheet cake, frost the top.
• 6. FOR THE FROSTING: Melt butter in pan. Add brown sugar, milk, corn syrup and flavorings. Cook about two minutes over low to medium heat, stirring constantly until sugar is dissolved. Transfer mixture to a mixing bowl and add sugar. Mix until desired spreading consistency. If frosting is too stiff, you may add a little more milk. Spread on cooled cake.

OLD FASHIONED CARAMEL CAKE

Steps:

• Beat 1 cup butter at medium speed of an electric mixer until it is creamy; gradually add 2 cups sugar, beating well. Add the eggs, one at a time, beating after each addition.
• In a separate bowl, combine the flour, baking soda, and coca; Stir well. Then add to the butter mixture, alternating with the buttermilk and water, beginning and ending with the flour mixture. Mix after each addition. Stir in 1 tsp vanilla.
• Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; then remove from pans and let cool completely on wire racks.
• For the frosting, combine 2 cups sugar, 1 cup butter, and 1 cup evaporated milk in a large saucepan. Bring to a boil over medium heat. Cover and cook for 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
• Uncover and cook, stirring constantly, until the mixture reaches soft ball stage or a candy thermometer registers 234 degrees. Remove from heat and add vanilla (do not stir). Let cool for 10 minutes.
• Beat at medium speed of an electric mixer for 8 to 10 minutes or until the mixture is spreading consistency. Quickly spread the Caramel Frosting between the layers and on the top and sides of the cake.
• Garnish with pecan halves and grated chocolate if desired.