Sunday, September 2, 2007


Preheat oven to 350
1 3/4 c. cake flour (sift before measuring)
Resift with 1 cup of brown sugar (I didn't sift the brown sugar)
1/2 c. soft butter
2 eggs
1/2 c. milk
1/2 t. salt
1 3/4 t. double acting baking powder
1 t. vanilla
Beat for 3 minutes. Bake in greased pan for 30 minutes.

Caramel Frosting:
2 T. cake flour
1/2 c. milk
1/2 c. brown sugar
1/2 c sifted powdered sugar
1 t. vanilla
1/4 c. butter, softened
1/4 c. shortening
1/4 t. salt
Mix cake flour and milk. Cook to a thick paste over slow flame. Cool.
Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Should look like whipped cream.

This recipe came from the book, Can't Wait to Get to Heaven by Fannie Flagg.
I didn't care for the book at all.
But this cake is pretty good. :)

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