1-1/3 cups sugar
1/2 cup vegetable shortening
2/3 cup milk
1/3 cup milk
2 eggs
1 tsp. vanilla
2 sticks butter
3 cups sugar
1 cup milk
1 tsp. vanilla
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| CARAMEL CAKE | |||||
| 2-1/2 cups self-rising flour 1-1/3 cups sugar 1/2 cup vegetable shortening 2/3 cup milk 1/3 cup milk 2 eggs 1 tsp. vanilla |
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| Combine 2-1/2 cups self-rising flour and 1-1/3 cups sugar. Add 1/2 cup vegetable shortening and 2/3 cup milk. Beat for 2 minutes. Add 1/3 cup milk, 2 eggs, 1 tsp. vanilla; beat 2 minutes. Pour into 2 greased and floured cake pans. Bake at 350 for 25 minutes. | |||||
| Frosting: 2 sticks butter 3 cups sugar 1 cup milk 1 tsp. vanilla |
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| Cook butter and sugar until light brown. Remove from heat. Stir in milk. Bring to a boil and cook to soft ball stage (235 degrees on thermometer). Remove from heat. Cool and beat 5 minutes or to spreading consistency. | |||||