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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/8/2008 / Number of Servings: 12 |
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Directions: Sift flour once, measure, add baking powder, and sift together three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy. Add eggs, then flour, alternately with milk, a small
amount at a time. Beat after each addition until smooth. Add vanilla. Bake
in two greased 8" layer cake pans in a 375 F. oven 25 minutes. Spread
caramel frosting between layers and on top and sides of cake.
Frosting: Boil brown sugar, granulated sugar, and milk until syrup forms a
soft ball in cold water. Add butter, and remove from fire. Cool to
lukewarm (110 F.); beat until thick and creamy and of the right consistency
to spread.
| Ingredients:
1 2/3 Cup(s) Cake flour, sifted
1 1/2 Teaspoon(s) Baking powder
1/3 Cup(s) Butter
1 Cup(s) Sugar
2 Egg; well beaten
1/2 Cup(s) Milk
1 Teaspoon(s) Vanilla
1 1/2 Cup(s) Sugar, brown
1/2 Cup(s) Sugar, white |
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