Deep South Caramel Cake: Lovin' From the Oven

Every week, I try to bake a recipe that is 50 or more years old. I have a huge box of old books, newspaper clipping and hand written recipes that belonged to my grandmother and another that belonged to an old family friend. It's a veritable treasure trove of great recipes. This week, I just didn't get around to posting it over at my blog , so I am posting this one over here. This recipe came from the 1950 Pillsbury Bake Off.

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."

Deep South Caramel 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

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 350 degrees for 25-35 minutes. (Note: If using half the ingredients, bake in a 9X9 pan for 40-50 minutes or until a toothpick comes out clean).

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

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. This with a small amount of milk if necessary.