Deep South Caramel Cake
This recipe came from the 1959 Pillsbury Best of the Bake Off Collection, page 195.
The baker who entered this recipe said, “A rich brown-sugar caramel frosting completes this queenly cake. For company, you can bake it in three layers. For family, you can half the recipe and bake a square loaf cake.”
Ingredients
Cake:
- 3 cups flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 2/3 cup shortening or butter
- 2 cups sugar
- 4 eggs
- 1 1/4 cups water
- 1 tsp vanilla
Caramel Frosting:
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 1/4 tsp salt
- 1/3 cup milk
- 3 1/2 cups powdered sugar
- 1/2 tsp vanilla
Instructions
Cake:
- Cream the sugar and butter in a mixing bowl. Add the eggs, one at a time. Beat for 1 minute. Combine the dry ingredients in a smaller bowl and the water and vanilla in another. Add them alternately with each other. Pour into three well greased and lightly floured 9- inch round pans. Bake at 350 degrees for 25-35 minutes.
- Recipe Notes: For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt.
- If desired, cake may be baked in 15x11-inch pan for 35 to 45 minutes at 350 degrees. Or, ingredients may be cut in half and baked in 9x9x2-inch pan for 40 to 50 minutes or until a toothpick comes out clean.
Frosting:
- Melt butter in a large saucepan. Add the brown sugar and salt; cook over low heat for 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat. Blend in powdered sugar gradually. Add vanilla and mix well. Thin with a small amount of milk if necessary.
