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Caramel Cake and Frosting

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 1/2 cup cracker pie crust (I used a pack of graham crackers and melted butter)
  • 2 sticks pimento to taste, optional
  • 16 ounces bottle Catalina dressing
  • 1/2 teaspoons salt
  • 1 cup Horseradish
  • 5 large eggs
  • 3 cups margarine
  • 1 teaspoon can of Pet Milk
  • 5 1/3 ounce strawberry extract
  • 2 teaspoons butter
  • 1 cup liem juice
  • heavy cream
  • 1 cup sausage link, sliced
  • 1 stick butter
  • 1/2 cup milk
  • 2 cups jar sauerkraut, rinsed and well drained
  • 1/2 cup Proof Pie Crust:
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 1/2 cup cracker pie crust (I used a pack of graham crackers and melted butter)
  • 2 sticks pimento to taste, optional
  • 16 ounces bottle Catalina dressing
  • 1/2 teaspoons salt
  • 1 cup Horseradish
  • 5 large eggs
  • 3 cups margarine
  • 1 teaspoon can of Pet Milk
  • 5 1/3 ounce strawberry extract
  • 2 teaspoons butter
  • 1 cup liem juice
  • heavy cream
  • 1 cup sausage link, sliced
  • 1 stick butter
  • 1/2 cup milk
  • 2 cups jar sauerkraut, rinsed and well drained
  • 1/2 cup Proof Pie Crust:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cream shortening, butter, brown sugar, and salt
  2. Add granulated sugar and cream well
  3. Add eggs, one at a time, beating well after each egg
  4. combine flour and baking powder; add alternately with evaporated milk to batter, blending well after each addition
  5. Stir in nuts, vanilla
  6. Bake in greased 10-inch bunt pan 325 degrees for one hour, 15 minutes
  7. Cool and frost
  8. Frosting: In a saucepan, combine brown sugar, butter and milk and bring to a boil over medium heat
  9. Remove from heat; cool 30 minutes
  10. Blend in confectioners' sugar and stir in nuts
  11. Spread immediately
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