Brides Cake

• 1/2 cup Butter(softened).
• 1/4 cup Vegetable Shortening(softened).
• 1 3/4 cups Bakers Sugar.
• 3 1/2 cups Cake Flour(sifted).
• 3 1/2 tsp.Baking Powder(sifted).
• 1/2 cup Milk.
• 1/2 cup Water.
• 2 tsp. Vanilla.
• 1 tsp.Salt.
• 4 Egg Whites(beaten).
• 2 8" Cake Pans(greased and floured).
• ICING:
• 3 oz. Cream Cheese(softened).
• 1/4 cup Butter(softened).
• 1/3 cup Melted Caramels(old original recipe;or(present day) you could use ice cream caramel topping).
• 4 cups Powdered Sugar(divided and sifted).

1. Preheat oven to 350 degrees.
2. With a electric mixer, mix butter,shorting and sugar together until it is smooth.Sift the flour and baking powder together and slowly add to the butter mixture and blend.Add the milk,water,vanilla and salt and mix it all together.In another mixing bowl beat the egg whites until they are stiffly beaten.Add the egg whites to the mixing bowl with the first 9 ingredients and gently fold it all together.Place the cake batter into the cake pans(fill each to 2/3 full).
3. Bake for 50 minutes or until done.
4. When the cakes are done take out of the cake pans and put them on a cooling rack and cool.
5. Make the Icing.
6. With a mixer beat the cream cheese and butter until it is fluffy.Add the caramel and mix together.Gradually add 2 cups of sugar and mix together and then add the other 2 cups of sugar until it is all blended together.
7. Place one cake on a cake dish and place icing on top of the cake.Place the other cake on top of the icing (the top of two layers).Use the rest of the icing for the top and sides of the cake.

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Taken from www.epicurious.com/recipes/member/views/-brides-cake-1211261 (may not work)