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Recipe : Entry # 5253
Misty Allbright
Recipe Title
Caramel Cake and Frosting
Recipe Theme
Cullman EC
1/2 cup vegetable shortening
2 sticks butter, not margarine
16 ounces lights brown sugar
1/2 teaspoons salt
1 cup granulated sugar
5 large eggs
3 cups plain flour
1 teaspoon baking powder
5 1/3 ounce can evaporated milk
2 teaspoons vanilla
1 cup chopped nut, dredged in small amount of flour
1 cup light brown sugar
1 stick butter
1/2 cup milk
2 cups confectioners' sugar
1/2 cup pecans
Cream shortening, butter, brown sugar, and salt. Add granulated sugar and cream well. Add eggs, one at a time, beating well after each egg. combine flour and baking powder; add alternately with evaporated milk to batter, blending well after each addition. Stir in nuts, vanilla. Bake in greased 10-inch bunt pan 325 degrees for one hour, 15 minutes. Cool and frost.
In a saucepan, combine brown sugar, butter and milk and bring to a boil over medium heat. Remove from heat; cool 30 minutes. Blend in confectioners' sugar and stir in nuts. Spread immediately