Nebraska-WHITE CAKE WITH DOUBLE FROSTING
1/2 cup butter or margarine
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
11/4 cups sugar
3/4 cup milk
1 teaspoon vanilla extract
3 egg whites
Caramel Frosting
Fluffy Frosting
Combine butter, flour, baking powder, 1 cup sugar, milk, and vanilla. Beat
for 2 minutes with electric beater at medium speed. Beat egg whites to a
froth. Gradually beat in 1/4 cup sugar and continue beating until stiff.
Add to butter mixture and beat for 1 minute. Pour into greased and floured
9-inch square pan. Bake in preheated moderate oven (375 ° F.) for 25 to 30
minutes. Let stand in pan for 5 minutes. Unmold and coolon a rack. When
cold, cover with Caramel Frosting and top with Fluffy Frosting.
Caramel Frosting
Heat and stir 2 tablespoons sugar in a heavy skillet until brown and melted.
Add 6 tablespoons butter or margarine and 3/4 cup brown sugar; heat until
but ter is melted and sugar dissolved. Add 6 tablespoons light cream, 1
tablespoon at a time; stir well after each addition. Boil for 1 minute.
Remove from heat. Add 1 1/2 cups confectioners' sugar and beat until mixture
loses its gloss.
Fluffy Frosting
Stir 1 cup sugar, 1/3 cup water, and 2 tablespoons light corn syrup over low
heat until sugar is dissolved. Bring to boil and boil for 2 to 3 minutes
without stirring. Beat 1 egg white until stiff but not dry. Gradually beat
hot syrup into egg whites. Beat until mixture is cool and of spreading
consistency.
Woman's Day Encyclopedia of Cookery Volume 1, 1966
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