Recipe: Caramel Layer Cake with Caramel Frosting

Caramel Layer Cake
From: New Cake Secrets, 1931, Cakes Men Like by Benjamin Darling

1 2/3 cups cake flour, sifted
1 1/2 tsp. baking powder
1/3 cup butter
1 cup sugar
2 eggs, well beaten
1/2 cup milk
1 tsp. vanilla

Caramel Frosting
1 1/2 cups brown sugar
1/2 cup white sugar
1 cup milk
1 tbsp. butter

Sift flour once, measure, add baking powder, and sift together three times.

Cream butter thoroughly. Add sugar gradually, and cream together until light and fluffy. Add eggs, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla.

Bake in two greased 8-inch layer cake pans in a 375 deg. F. oven 25 minutes. Spread caramel frosting between layers and on top and sides of cake.

Frosting: boil brown sugar, granulated sugar, and milk until syrup forms a soft ball in cold water (234 deg. F.). Add butter, and remove from fire. Cool to 110 deg. F. and beat until thick and creamy, and of the right consistency to spread.