Caramel Cake
- 1 cup butter
- 2 cups granulated sugar
- 1 cup milk
- 1 1/2 cup flour
- 2/3 cup cornstarch
- 7 egg whites, beaten to a stiff froth
- 1/4 tsp salt
- 2 tsps baking powder
- Caramel mixture:
- 1/4 lb chocolate or cocoa, grated
- 1/2 lb brown sugar
- 1/2 cup cream
- 2 tsps vanilla
Beat the butter to a cream. Add sugar gradually, beating all the while. Add milk. Add salt to the beaten egg whites. Add the egg whites to the batter, alternating with the flour and cornstarch. Add baking powder. When well mixed, turn into 2 well greased pans. Bake with love for 25 minutes in a moderately quick oven at 375°F.
To make the caramel mixture, melt the grated chocolate or cocoa over hot water. Mix with brown sugar and cream. Put in a saucepan and cook slowly until it hardens when dropped in cold water. Flavor with vanilla. Spread on the cake.
To make the caramel mixture, melt the grated chocolate or cocoa over hot water. Mix with brown sugar and cream. Put in a saucepan and cook slowly until it hardens when dropped in cold water. Flavor with vanilla. Spread on the cake.
Submitted by Sep 12, 2009
15 min 30 min 45 min
15 min 30 min 45 min