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!
- 1 (13 ounce) can evaporated milk
- 1 tablespoon vinegar
- 1 teaspoon vinegar
- 2 1⁄2 cups flour
- 1 cup sugar
- 1 cup raisins (optional)
- 3⁄4 cup packed brown sugar
- 2⁄3 cup vegetable shortening
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon allspice
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 3 eggs
- 1 cup brown sugar, packed
- 1⁄2 cup butter
- 1⁄3 cup evaporated milk (leftover from above)
- 2 cups powdered sugar
- Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)
- Heat oven to 350. Grease and flour rectangular pan, 13x9x2 or 2 round pans (8 or 9 x 1 1/2 inches).
- 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.
- 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.
- Frost rectangular cake or fill and frost layers with caramel frosting.
- Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes.
- Remove from heat; cool until slightly thickened, stirring occasionally, about 10 minutes.
- Gradually stir in powdered sugar with spoon.
- If necessary, stir in 2-3 teaspoons water until frosting is smooth and of spreading consistency.