Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

THE BEST CAKE EVER! From Great-grandmother, New Orleans, LA, May 16 1934. I am trying to get all these well worn, yellowed pages down for posterity and the enjoyment of others. *Serve with Caramel Icing.

Ingredients Nutrition

Directions

  1. Cream shortening and sugar; add beaten yolks.
  2. Sift dry ingredients and add alternately with sour cream and water.
  3. Fold in beaten egg whites and vanilla.
  4. Bake in 10" square pan at 325* for 50 minutes.
  5. CARAMEL ICING: Mix all ingredients toegether, boil 20 minutes; then beat a little and spread on cooled cake.
Most Helpful

Yummy and unique, but a few things you might want to know: the caramel frosting needs to be watched during the 20 minutes of boiling, or you will have a boilover mess. After taking it off the heat, I poured it in a bowl, which I set in a larger bowl of ice, then beat with my hand mixer - took about 20 minutes to cool off and thicken and turn into frosting. Worth the effort though! As far as the cake, I used a 9 x 13 pan and baked about 35 minutes at 325. Next time I will add extra cocoa powder and use half white sugar and half brown sugar. Overall very good!!

Meredith in Missouri September 16, 2010

I have been searching for the "perfect" caramel icing recipe for years. This is it! It tastes like some old lady made it to take to church. This is as good as it gets. I did not try the cake recipe yet, but the caramel icing recipe is WONDERFUL! Thanks SmHerndon for sharing this fabulous recipe. :)

Tusimay September 05, 2012