Caramel Cake

1/2 c Shortening
1 c Sugar
2 Eggs
1/2 c Milk
1 1/2 c Flour
2 ts Baking powder
1 pn Salt
1 ts Vanilla

Icing:
3 c Sugar
1 tb Corn syrup, light -- white
Karo
1 c Milk
1 Stick margarine

Sift flour, measure; sift again with salt. Cream shortening; add sugar. Beat until light and fluffy. Add eggs, beating well after each; alternately add flour and milk. Bake ingreased and floured oblong pan at 350F for 30 minutes. Icing: Put 2 1/2 cups sugar, the milk and syrup in large boiler. While this mixture is cooking, brown the other 1/2 cup sugar in a heavy iron skillet. Add the 1/2 cup milk to mixture. Remove from heat; stir well. Add this brown sugar mixture to the boiling milk mixture. Cook to soft ball test. Remove from heat; beat in butter. Stir until cool enough to spread. A wet knife will help in spreading.

Caramel Cake printer friendly version located here. (Just the recipe. Nothing else.)
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