Caramel Cake
From Trinity cook book, 1925
Cover with caramel icing made from three cups of brown sugar, three-fourths cup of cream or milk, and butter.
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 32. The excerpt below is the record exactly as published.
CARAMEL CAKE One cup milk, two cups sugar, three cups swansdown flour, one cup butter, four eggs, two level teaspoons baking powder, one-half teaspoon Sauer's vanilla
Cook this with the app: pantry check, scaling, and the assistant.