Recipe: Hurry-Up Cake and Hurry-Up Caramel Cake with Caramel Icing - Here you go, Annette!

Hurry-Up Cake

Preheat oven to 350 degrees F.
Sift before measuring:
1 3/4 cup cake flour
Resift with:
1 cup sugar
Add:
1/2 cup soft butter
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 3/4 teaspoons double-acting baking powder
1 teaspoon vanilla

Beat vigorously with a wire whisk or a rotary beater for 2 or 3 minutes. Bake in a greased pan for about 1/2 hour.

Hurry-Up Caramel Cake

Prepare Hurry-Up Cake substituting:
1 cup packed brown sugar for the white sugar. You may also add:
3/4 cup chopped nuts
3/4 cup chopped dates
to the batter. When cool, spread with Caramel Icing.

Caramel Icing

Combine until sugar is dissolved:
2 cups brown sugar
1 cup cream or 1/2 cup butter plus 1/2 cup milk. Cover and cook for about 3 minutes or until the steam has washed down any crystals which may have formed on the sides of the pan. Uncover and cook without stirring to 238 degrees to 240 degrees. Add:
2 Tablespoons butter
Remove icing from heat and cool to 110 degrees. Add:
1 teaspoon vanilla
Beat the icing until it is thick and creamy. If it becomes too heavy, thin it with a little cream until it is of the right consistency to be spread. Top with chopped nuts.