caramel cake from the 1940's
Just imagine yourself sitting in your grandma's kitchen enjoying a slice of this moist, rich and delicious caramel cake! This recipe has a very distinct old-fashioned taste that you just don't find in today's mixes. It is very easy to make, but you do have to be careful not to over mix or over bake it. It comes out very moist and it is very rich. If you don't have a large family, you can share it with a friend or take out a little now and freeze the rest into individual servings. Then when you have a little sweet tooth, just thaw a slice out and enjoy!
prep time
10 Min
cook time
25 Min
method
Bake
yield
Makes an 8" round layer cake or a 9 x 13 sheet cake
Ingredients
- 3 cups all purpose flour, sifted
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs beaten
- 1 1/2 cups milk
- 1/2 cup melted shortening (i used canola oil)
- 1 teaspoon caramel extract
- 1 teaspoon vanilla extract
- CARAMEL FROSTING
- 1/2 cup butter (use real butter, not margarine)
- 1 cup dark brown sugar firmly packed
- 2 tablespoons light corn syrup
- 1/3 cup evaporated milk
- 1/2 teaspoon caramel extract
- 1 teaspoon vanilla extract
- 1 pound confectioner's sugar
How To Make caramel cake from the 1940's
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Step 1Preheat oven to 350 degrees. Grease and flour two 8" round pans or a 9 x 13 sheet cake pan.
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Step 2Measure 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.
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Step 3Pour 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!
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Step 4Remove 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.
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Step 5Frost middle, top and sides with caramel frosting. If you're making a sheet cake, frost the top.
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Step 6FOR 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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