Caramel Cake
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Makes: (2) 9" layers -or- (1) 13"x9" oblong

1/2 c. granulated sugar
1/2 c. boiling water
2-1/2 c. sifted Gold Medal all-purpose flour
1 c. granulated sugar
3 t. baking powder
1 t. salt
1/2 c. soft shortening
2 eggs (1/3 to 1/2 cup)

Preheat oven to 350 degrees Fahrenheit.  Grease and flour cake pans.

Caramelize 1/2 c. granulated sugar (see instructions below).  Remove from heat.  
Add slowly, stirring constantly, boiling water.  Stir over low heat until lumps 
are dissolved.  Pour into measuring cup and add enough cold water to make 1 cup 
liquid.

Sift together flour, sugar, baking powder, and salt.  Add soft shortening.  Pour
in caramel mixture, mix in, then add 2 eggs.  Beat 2 minutes.

Pour into prepared pans.  Bake until cake tests done, about 25-30 minutes for 
layers, or 35-40 minutes for square or oblong.  Cool.  Finish with Creamy Caramel 
Icing (see recipe below).

Creamy Caramel Icing
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1/2 c. cream
9 T. butter
3 T. granulated sugar
4-1/2 c. sifted confectioner's sugar

Heat together cream and butter in medium saucepan.  Meanwhile, caramelize 
granulated sugar.  Add scalded cream and butter, stirring until lumps are
dissolved.  Gradually stir in confectioner's sugar.

Beat until icing is smooth, creamy, and of the right consistency to spread.  Add
more cream if icing becomes too thick.

Caramelizing Sugar
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Melt sugar in heavy pan over low heat, stirring constantly.  Heat until melted
to a golden brown syrup, stirring constantly.  Stir in hot water (amount recipe
indicates).  Be careful steam does not burn hand.