Double Caramel Cake

• 1 c. firmly packed C & H brown sugar
• 1/2 c. shortening
• 2 eggs, separated
• 1 1/2 c. cake flour or 1 1/4 c. plus 1 Tbsp. all-purpose flour
• 1 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 c. milk
• 1 tsp. vanilla extract
• pinch each: salt and cream of tartar
• Caramel Frosting
• Chocolate Curls

1. Preheat oven to 350u0b0.
2. Grease and flour 2 (8-inch) cake pans. Cream sugar and shortening until light and fluffy.
3. Stir in egg yolks, one at a time, beating well after each addition.
4. Combine flour, baking powder and soda.
5. Mix milk and vanilla.
6. Add only dry ingredients and milk alternately to creamed mixture, beating gently after each addition.
7. Combine beaten egg whites with salt and cream of tartar until stiff, but not dry.
8. Fold into flour mixture. Spread batter in pans.
9. Bake 25 minutes or until cake tester inserted in centers comes out clean.
10. Frost with Caramel Frosting and garnish with Chocolate Curls.
11. Serves 6 to 8.

brown sugar, shortening, eggs, cake flour, baking powder, baking soda, milk, vanilla extract, salt, caramel frosting, chocolate curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765595 (may not work)