Recipe(tried): Brown Sugar Fudge Cake with Caramel Frosting (1970's)

BROWN SUGAR FUDGE CAKE

1/2 cup butter, softened
2 1/4 cups sifted cake flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups light brown sugar, packed
1 cup buttermilk, divided use
1 teaspoon vanilla extract
3 eggs
3 squares (1 ounce each) unsweetened chocolate, melted
Caramel Frosting and Walnut halves

Set oven to 350 degrees F.

Cream the butter. Sift the flour, baking soda, and salt onto butter. Add the brown sugar, 2/3 cup of buttermilk, and vanilla. Beat for 2 minutes.

Add the remaining 1/3 cup buttermilk, the eggs, and cooled chocolate. Beat 2 minutes. Pour into 2 (9-inch layer) cake pans lined on bottom with parchment paper.

Bake about 30 minutes. Cool, spread Caramel Frosting, and decorate with walnuts.

CARAMEL FROSTING

2 cups firmly packed light brown sugar
1 cup granulated sugar
2 tablespoons light corn syrup
3 tablespoons butter
dash of salt
2/3 cup cream
1 teaspoon vanilla extract

In a large saucepan mix all ingredients together. Bring to a boil, cover and cook for 3 minutes. Uncover and cook until a small amount of mixture forms a soft ball when dropped in cold water (236 degrees F on candy thermometer). Cool for 5 minutes; then beat until thick. If too stiff, add a little hot water.

Recipe: Woman's Day Encyclopedia of Cookery c.1979