Recipe by GINGER P
"This was in my mother's recipe file from the 1940's."
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1 3/4 cups
sifted cake flour
This is a great cake IF the directions are followed exactly. First reviewer must not know how caramel syrup is made by "caramelizing" the sugar.
Make this wonderful cake and you will enjoy a very special treat.
I've make caramel - water just makes it sieze up most of the time. Too hard for just 3 tbsp. I used a different recipe for it.
Where's the caramel? The recipe states to add sugar and water in a pan and cook it but doesn't say how much caramel....
Recipe Editor's Note: We have corrected this recipe, and changed the shortening called for in the direction to butter as listed in the ingredients. We are sorry for any confusion the mistake in editing caused.
This cake has become a family and friend favorite. I am rarely able to make the caramel syrup easily, but I always have enough. I also use it to make cupcakes (I get 24 cupcakes per recipe).
This is a very yummy cake! If you follow the directions as listed, it turns out very good! I made this for my husband and he loves it too! Thanks for the great recipe!
I baked this recipe for my family and they loved it the second time around I did not cook the sugar as long the color was more of a light brownl. But this time not only did I add the caramel to the batter but before it went into the oven I also sprinkled it over the top of the cake it turned out amazing.
I must have done something wrong because I did not care for this recipe. I was proud of myself when I made the caramel from scratch (never did this) but the end result was not moist but grainy and crumby. Not what I expected for Caramel cake. I did make is in one 13"x9" pan and used butter not shortening throughout. Oh well better luck next time?
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Cake II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 185
** Calories from Fat: 60
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