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Caramel Cake




Source of Recipe


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List of Ingredients




2 cups brown sugar (light)
1/2 cup butter
4 eggs, separated
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 cup milk
2 teaspoons vanilla
1 cup chopped nuts (optional)
1/2 teaspoon salt
Caramel Icing:
2 cups brown sugar
1 cup milk or cream
3 tablespoons butter
1 teaspoon vanilla
cream


Recipe



Sift the brown sugar and then gradually beat into the butter. Beat
until
light and creamy. Beat the 4 egg yolks in one at a time. Sift the cake
flour
and baking powder together. Beat them into the butter mixture in 3
parts
alternately with thirds of the milk. Add the vanilla and nuts if using.
Whip
the egg whites with the salt until stiff but not dry. Fold them lightly
into
the cake batter. Grease and flour two 8-inch cake pans and bake the
cakes at
375 for 20 minutes.
Stir the sugar and milk or cream together in a medium saucepan over
medium
heat until the sugar is dissolved then boil without stirring to the
soft
ball stage, 238 degrees. Add the butter and remove from the heat to
cool.
When cool add the vanilla. Beat the icing until it is thick and creamy.
If
too heavy thin with some cream until the right consistency.