Caramel Cake

1 cup butter.

2 cups sugar.

3 cups flour.

1 cup Bowman's Milk.

2 teaspoons Royal Baking Powder 1 teaspoon vanilla.

Mix in order given, bake in layers and put together with caramel icing, as follows:

2 cups sugar dissolved in one cup of milk or cream. Place this in deep saucepan over fire. Caramelize one-half cup sugar in a heavy fr1/2ng pan. When the sugar and cream have boiled and the sugar in the fr1/2ng pan has dissolved and browned, put together in the sauce pan and stir until the caramelized sugar is thoroughly mixed with the liquid, add butter the size of an egg, and cook until it drops from the spoon as a thick custard would. Remove from fire, add 1 teaspoon vanilla, beat until stiff enough to spread. Put layers together and ice with this.

Mrs. Robert E. Blackwell.

Burnt Caramel Cake

Part 1

1/2 cup sugar.

1/2 cup boiling water.

Part 2

1 1/2 cups sugar.

1/2 cup butter.

2 eggs.

1 cup cold water 2 1/2 cups flour.

2 teaspoons Royal Baking Powder.

1 teaspoon vanilla.

Caramelize sugar in part one add the boiling water and cook until it thickens.

Cream butter and sugar in part two, beat egg yolks very light, add water gradually, then two cups of the flour. Beat five minutes add three teaspoons of the caramel mixture, then the remainder of the flour, sifted with the baking powder, and the vanilla. Lastly, fold in the stiffly beaten whites, Bake in layers and put together with the following:

Icing

1 cup sugar.

1/2 cup water 1 egg white.

Cook sugar and water to the "thread" stage and add to the beaten egg white. To this add two teaspoons of the caramel mixture and a little vanilla.

Norma Gibson.