Monday, July 2, 2007

Gramma Nettie's Caramel Cake-My Mouth is Watering!

Gramma Nettie far right and below-Audabon Jr. High Cafeteria 1962 (or so)

Above Gramma Jesse (Far Right) with her sister and husband Pocohontas, VA

This was the cake my Gram would bake for me when I begged her. She and her mom, Jessie used to be a cook in W. Virginia for the coalminers. This was one of her popular specialties. I think I'll make it for my sisters wedding rehearsal dinner this Thursday. A gift from our Grandmothers!

Caramel Cake with Caramel Frosting

2 cups self-rising flour *
1 1/3 cups sugar
1/2 cup vegetable shortening
1 cup milk
2 eggs
1 teaspoon vanilla
Caramel frosting (Recipe follows)

1. Grease and flour two 9x1 1/2 inch layer pans. Heat oven to 350 degrees.

2. Combine flour and sugar in a large bowl. Add shortening and 2/3 of the milk. Beat 2 minutes at medium speed with electric mixer, scraping side of bowl often.

3. Add remaining milk, eggs and vanilla. Beat 2 minutes longer. Pour into prepared pans.

4. Bake at 350 degrees for 30 minutes or until centers spring back when lightly pressed with fingertip. Cool in pans on wire rack 10 minutes, loosen around edge, remove from pans, cool completely. Put layers together with frosting; frost op and side of cake.

* You can use 2 cups sifted all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt in place of self-rising flour. Sift with sugar in step 2.


1 cup (2 sticks) margarine
3 cups sugar
1 cup milk
1 teaspoon vanilla

1. Combine margarine and sugar in a large saucepan. Cook, stirring constantly, until mixture turns a light brown.

2. Remove from heat. Stir in milk; carefully bring mixture to boiling; lower heat. Put candy thermometer in mixture. Cook, stirring gently, to 238 degrees (soft ball stage). Remove from heat; add vanilla; cool to 110 degrees. Beat with spoon until mixture loses its gloss. This will take about 5 minutes. Fill and frost cake quickly before mixture stiffens.


1 package Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1/2 cup butter or margarine, melted and cooled
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon baking powder
3 eggs
Caramel Icing (below)

1. Heat oven to 350°F. Grease and flour 2 round pans, 9x1 1/2 inches.

2. Beat all ingredients except Caramel Icing in medium bowl with electric mixer on low speed 1 minute, scraping bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.

3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Fill layers and frost cake with Caramel Icing.

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