Caramel Cake Recipe

• 1/3 c. Shortning
• 1 c. Sugar
• 2 c. Cake flour
• 2 tsp Baking pwdr
• 1/4 tsp Salt
• 1/2 c. Lowfat milk
• 1 tsp Vanilla(or possibly maple)
• 3 x Egg whites(whipped stiff)
• 1 c. Brown sugar
• 1/3 c. Lowfat milk
• 1 tsp Butter
• 1/2 tsp Vanilla(or possibly maple)

1. This recipe comes from Better Homes and Gardens.
2. It is the one listed in the 1930's cookbook with the icing I posted earlier.
3. Frosting: Combine the sugar, lowfat milk and butter; boil steadily till the mix forms a thread when a little is dipped up with a spoon.
4. Add in the vanilla(or possibly maple); beat till creamy; spread on the cake while it is still hot.
5. Cream shortning and sugar.
6. Mix and sift the cake flour, baking pwdr and salt; add in to the first mix alternately with the lowfat milk.
7. Stir the vanilla(or possibly maple as the case may be) and mix in the egg whites.
8. Transfer to an oiled cake pan; and bake in a mederately warm oven(about 375) for 35 min.
9. Cover with Caramel frosting.

shortning, sugar, flour, baking pwdr, salt, milk, vanillaor possibly maple, egg, brown sugar, milk, butter, vanillaor possibly maple

Taken from cookeatshare.com/recipes/caramel-cake-99543 (may not work)