Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a wonderful cake recipe that came on the back of, I believe, a Gold Medal flour package. In the 1980's my younger sister won prizes with Girl Scouts in several baking competitions. The caramel frosting is the best touch!

Ingredients Nutrition

Directions

  1. Cake:.
  2. Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)
  3. Heat oven to 350. Grease and flour rectangular pan, 13x9x2 or 2 round pans (8 or 9 x 1 1/2 inches).
  4. Beat vinegar mixture and remaining ingredients except frosting in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
  5. Pour into pan(s). Bake until toothpick comes out clean, about 45 minutes for rectangular pan, 40-45 minutes for 8-inch rounds, 35-40 minutes for 9-inch rounds. Cool rounds 10 minutes; remove from pans. Cool completely.
  6. Frost rectangular cake or fill and frost layers with caramel frosting.
  7. Frosting:.
  8. Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes.
  9. Remove from heat; cool until slightly thickened, stirring occasionally, about 10 minutes.
  10. Gradually stir in powdered sugar with spoon.
  11. If necessary, stir in 2-3 teaspoons water until frosting is smooth and of spreading consistency.