3/4 c Butter; softened 1 c Milk
2 c Sugar 1 ts Vanilla extract
3 c Flour, cake; sifted 5 Egg whites; at room temp.
2 ts Baking powder
———————–CREAMY CARAMEL FROSTING———————–
3 c Sugar 1/4 c Syrup, light corn
2 c Cream, whipping 1 tb Vanilla extract
1/4 c Butter
Cream butter; gradually add sugar, beating until light and fluffy.
Combine flour and baking powder; add to creamed mixture alternatley
with milk, beginning and ending with flour mixture. Stir in vanilla.
Mix well after each addition. Beat egg whites until stiff peaks
form; ford into creamed mixture.
Pour batter into 2 greased and floured 9″ round cakepans. Bake at 350
degrees for 25 to30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans 10 minutes; remove from pans, and let
cool completely.
Spread Creamy Caramel Frosting between layers and on top and sides of
cake.
Creamy Caramel Frosting: Combine all ingredients except vanilla in a
buttered heavy saucepan; cook over medium heat, stirring often, until
a candy thermometer reaches 240 degrees (soft ball stage). Let cool
slightly; add vanilla, and beat until spreading consistency. Yield:
enough for one 2-layer cake.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.
Yields
1 servings