Title: Caramel Cake
Categories: Cake
Yield: 4 Servings

Text

Take 2 eggs, 2 cups of sugar, 1 cup of sweet milk, a/2 cup of shortening, 3 cups of flour and 2 teaspoonfuls of baking powder. Icing: 1 1/2 cups of brown and white sugar mixed, 1/2 cup of sweet cream, butter the size of a walnut; boil all together until thick enough to spread between the layers and over the cake. Just before removing the icing from the fire, add 1 teaspoonful of vanilla. (Waynesboro, Pa.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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