Prep 30 mins
Cook 20 mins
An old recipe to share with you! I comes from St. Paul's Ladies Aid (Church). One of those loved recipes we take out now and then.
- 1⁄2 cup sugar
- 1⁄2 cup boiling water
- 2⁄3 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs, separated
- 3 cups sifted cake flour
- 3 teaspoons double-acting baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons butter
- 1⁄3 cup heavy cream
- 2⁄3 cup brown sugar, firmly packed
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon vanilla
- 3 cups confectioners' sugar, sifted
- Heat 1/2 cup sugar slowly in a small saucepan, stirring constantly.
- When sugar is melted and begins to smoke add boiling water slowly and carefully stirring constantly.
- Continue cooking until syrup measures 1/2 cup, stirring until sugar is dissolved.
- Set aside to cool.
- Meanwhile, cream butter well; add 1 cup sugar gradually, beating until light and fluffy.
- Add vanilla, then egg yolks one at a time, beating thoroughly after each addition.
- Stir in cold caramel syrup.
- Add sifted dry ingredients alternately with milk, beating until smooth.
- Beat egg whites until stiff but not dry.
- Fold into flour mixture.
- Pour batter into three round 9 inch layer pans, 1 inch deep, lined on the bottom with paper, then greased.
- Bake in moderate oven, 375 degrees, for about 20 minutes.
- Let stand for 5 minutes, then turn out on racks to cool.
- Spread Caramel Frosting between layers and on top and sides of cake.
- Caramel Frosting: Mix butter, cream, brown sugar and salt in saucepan.
- Bring to a boil, stirring constantly.
- Remove from heat; add vanilla.
- Then add gradually enough sifted confectioner's sugar to make frosting of speading consistency.
This is a very good tasting cake. It is not an easy one for a beginner however. My cake came out a bit grainy but I only had half the amount of cake flour and substituted regular flour for the rest. The frosting is wonderful. I am currently making the frosting to put on a devils food cake for a birthday. The recipe is worth a try.