DOUBLE CARAMEL CAKE
1/3 c. granulated sugar
1/4 c. boiling water
3/4 c. butter
1 1/4 c. sugar
3 eggs, unbeaten
3 c. sifted cake flour
3 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
1 tsp. vanilla
Melt the 1/3 cup sugar in heavy skillet, stirring constantly
until deep brown syrup is formed (caramelized). Remove from
heat and slowly stir in boiling water. Set syrup aside to
cool. Cream butter and sugar until light and fluffy. Add
eggs one at a time, beating well after each addition.
Stir in 4 tablespoons cooled syrup. Sift together dry
ingredients and add alternately with combined milk and
vanilla, beginning and ending with dry ingredients. Beat
until smooth. Pour into 2 (9 inch) layer pans lined with
greased and floured brown paper.
Bake at 375 degrees for 25 minutes. Let stand in pans a few
minutes, then remove to turn out. Peel off paper and cool
on racks. Frost when cool.
CARAMEL FROSTING:
3 c. brown sugar, firmly packed
1 c. and 2 tbsp. light cream or half and half
1/2 stick butter
1 tsp. vanilla
Mix sugar and cream and cook over low heat to soft-ball
stage (235 degrees on candy thermometer). Remove from heat,
add butter and cool. Add vanilla and beat until frosting is
spreading consistency. A little cream may be added if
frosting becomes too thick. Spread between layers, on top
and sides of cake.
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