Caramel Cake
1/2 cupful butter
3/4 cupful sugar
4 egg yolks, beaten light
Second 3/4 cupful sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
4 egg whites, stiffly beaten
4 cups flour
Cream shortening with 3/4 cup sugar
Beat egg yolks until light and add second 3/4 cup sugar, beating well.
Add the egg and sugar mixture to that of the shortening and sugar, mixing well.
Sift the flour, add the baking powder and salt and sift three times.
Add this flour mixture and the milk alternately to the first mixture.
Then add vanilla extract
Fold in the egg whites and bake in two layer cake pans in a moderate oven, 350F
Put the layers together and cover cake with a caramel frosting
From Chicago Evening American Cookbook 1932
Home 
