Caramel Cake

The Covington News - - At play -


For cake

3 cups all-pur­pose flour, sifted 1 stick of mar­garine 8 ta­ble­spoons Crisco 1 cup of wa­ter 2 cups of sugar 4 eggs 1 tea­spoon vanilla ½ tea­spoon bak­ing powder

For ic­ing 3 cups sugar 2 sticks mar­garine 1 tea­spoon vanilla 1 cup milk

For the cake

Mix sugar, short­en­ing, mar­garine un­til it turns into a cream Add eggs one at a time, and mix them in one by one Mix in the sifted flour by pour­ing in a cup at time with a 1/3 cup of wa­ter and mix­ing that in Add vanilla and mix in Grease and flour two round 8-inch cake pans and split the bat­ter be­tween them

Bake at 325 de­grees for about 35 min­utes, or un­til the cake starts to come away from the pan; or use the tooth­pick test

Let the cakes cool for about 45 min­utes

For the ic­ing

Once cakes are cool, get out one big pan and one small pan In the big pan put 2.5 cups of sugar with mar­garine and milk and turn it on medium hot and con­stantly stir to bring it to a boil

At the same time, put a half cup of sugar in the small pan, and melt the sugar un­til it turns into a brown liq­uid with no lumps, then pour the brown liq­uid slowly into the big pan, stir­ring all the time and for 10 min­utes af­ter­ward

A test to know when the ic­ing is ready is to pour a small amount of ic­ing into a cof­fee mug with cold wa­ter. If you can shape the ic­ing into a ball, then it’s ready Stir in the vanilla Re­move the ic­ing from the stove while beat­ing it by hand the whole time (if you don’t beat it by hand, the fla­vor will change); be care­ful, be­cause it will be very hot

The mix­ture will look greasy, but if you keep beat­ing it even­tu­ally be­comes creamy. At that point spread it onto one of the cakes, and then form a sec­ond layer and ice it.

*This recipe was re­cited by mem­ory by Agnes and Drew El­liot, so small mod­i­fi­ca­tions may be needed.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.