Guy Travels The World For The Perfect Cake Recipe And Comes Back With This Gem From The 1940’s

If I had a slice of this caramel cake in my lunchbox as a kid you can bet your bottom dollar I wouldn’t be trading it for a Little Debbie’s snack.

There is nothing like enjoying the sweet treats of yesteryear. This vintage caramel cake is a classic recipe from the 1940’s. Picture your grandma mixing up the batter and frosting the baked confection after it cools in her vintage kitchen. What a warm and inviting atmosphere it would have been! Now, picture yourself as a little child being scooted up to the table getting ready to dig into a slice of this glorious cake. Yum!
Okay, now it’s time to transport ourselves back to the present. I know, I know, it’s hard to leave such a pleasant memory of grandma and good food. But, never fear! You can make this classic caramel cake in your own kitchen right now! Just follow the simple directions on the next page and let me know how your vintage caramel cake from the 1940’s turns out in the comments. Enjoy!

Do you remember a special dessert that your granny would make? Chances are, she had been making this dessert for years. How lucky of you to get to experience such a vintage sweet treat with her 🙂 Oh, the memories! I cannot wait to make this cake and reminisce about dessert at grandma’s house. I mean, who doesn’t want to be reminded of having dessert with granny? Plus, grandma would always allow you to have two pieces.

Grandma’s are amazing 🙂

To get recipe and Instructions Please OPEN Next Page...

Ingredients

• 3 c all-purpose Gold Medal  flour, sifted
• 4 tsp Clabber Girl baking powder
• 1/2 tsp Morton salt
• 1 c Domino sugar
• 2 large Eggland’s Best eggs beaten
• 1 1/2 c TruMoo milk
• 1/2 c melted shortening (i used canola oil)
• 1 tsp caramel extract
• 1 tsp McCormick vanilla extract

CARAMEL FROSTING

• 1/2 c Land O Lakes butter (use real butter, not margarine)
• 1 c dark brown sugar firmly packed
• 2 Tbsp light corn syrup
• 1/3 c PET evaporated milk
• 1/2 tsp caramel extract
• 1 tsp vanilla extract
• 1 lb confectioner’s sugar

Instructions

1- Preheat oven to 350 degrees. Grease and flour two 8″ round pans or a 9 x 13 sheet cake pan.

2- Measure out flour and sift, then measure again for accuracy. Add baking powder, salt, and sugar and sift again. Stir in remaining ingredients but DO NOT use a mixer. Stir with a wooden spoon or rubber spatula. If the mixture seems too thick, you may add a little more milk.

3- Pour batter into prepared pans and bake for approximately 20 to 25 minutes or until cake tests done (springs back to touch or toothpick comes out clean). Do not over bake!

4- Remove from oven and cool for about 10 minutes in pans. Remove from the pans and cool completely. If you’re using a sheet cake pan, you may just leave it in the pan.

5- Frost middle, top and sides with caramel frosting. If you’re making a sheet cake, frost the top.

FOR THE FROSTING: Melt butter in pan. Add brown sugar, corn syrup, and flavorings. Cook about two minutes over low to medium heat, stirring constantly until sugar is dissolved. Transfer mixture to a mixing bowl and add sugar. Mix until desired spreading consistency. If frosting is too stiff, you may add a little more milk. Spread on cooled cake.

*You may add caramel popcorn and drizzles of melted caramel to the top of your cake. This is optional but I find it gives the cake a lovely presentation and a touch of extra sweetness to boot.*

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