Caramel Cake
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
For the cake, put the 0.5 cup granulated sugar into a small pan and melt over fire till brown.
Remove from fire, add the 0.25 cup boiling water, stir quickly, return to stove, and stir until a thick syrup forms; set aside to cool.
Beat Crisco and sifted sugar to a cream, add eggs well beaten, flour, baking powder, salt, vanilla, three tablespoons of the prepared caramel syrup, and cold water.
Mix and beat two minutes, then divide into two greased and floured layer tins and bake in a moderate oven at 350 degrees Fahrenheit for twenty minutes.
For the filling, melt the filling granulated sugar in a small pan and stir until it becomes a light brown syrup.
Add the hot water gradually, then brown sugar, Crisco, salt, and chocolate, stirring constantly.
Cook until it reaches 240 degrees Fahrenheit (soft ball stage).
Remove from fire, add vanilla, beat until creamy, and spread between the cake layers.
Original recipe, verbatim
Caramel Cake
For Cake
1}^ cupfuls sifted sugar 2 teaspoonfuls baking powder
2 eggs 1 teaspoonful vanilia extract
yi cupful Crisco }4 cupful granulated sugar
1 cupful cold water }4 teaspoonful salt *
3 cupfuls flour X cupful boiling water
For Filling
1 teaspoonful Crisco }4 cupful brown sugar
1 ounce chocolate yi cupful granulated sugar
1 teaspoonful vanilla extract Pinch salt
yi cupful hot water
For cake. Put granulated sugar into small pan and melt over fire
till brown, remove from fire, add boiling water, stir quickly, return to
stove, and stir until thick syrup; set aside to cool. Beat Crisco and sugar
to a cream, add eggs well beaten, flour, baking powder, salt, vanilla,
three tablespoonfuls of the syrup and water. Mix and beat two minutes,
then divide into two Criscoed and floured layer tins and bake in moderate oven
twenty minutes.
For filling. Melt granulated sugar in small pan and stir until it
becomes a light brown syrup, add the water gradually, then brown sugar,
Crisco, salt, and chocolate, stirring all the time. Cook until it forms a
soft ball when tried in cold water, or 240° F. Remove from fire, add van-
illa, beat until creamy, then spread between cakes.
Suflacient for one layer cake.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.