Caramel Cake

Ingredients

• 1 cupful flour
• 1 cupful sugar
• ½ cupful milk
• 1 teaspoonful baking powder
• 2 eggs
• ¼ cupful butter
• 1½ cupfuls sugar
• 1 tablespoonful butter
• ½ cupful milk

Method

1. 1

   Mix these together and boil until thick and then beat until light enough to put cake together.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 130. The excerpt below is the record exactly as published.

Caramel Cake 1 cupful flour V2 cupful milk 1 cupful sugar 1 teaspoonful baking powder 2 eggs V2 cupful chocolate 14 cupful butter Icing IV2 cupfuls sugar 1 tablespoonful butter V2 cupful milk Mix these together and boil until thick and ^ then beat until light enough to put cake together. Devil's Food Chocolate Cake V2 cupful butter 1% cupfuls flour 1 cupful sugar 1 level teaspoonful soda dis- 1 egg (whole) solved in milk 2 eggs (yolks) 3 squares chocolate l^^ cupfuls milk Creamed butter Beat butter and sugar together. Beat the eggs- together and mix with creamed butter. Dissolve soda in milk. Scald milk and mix with chocolate. Mix one yolk with this and put in cake. Icing 3 eggs (whites) 1 teaspoonful vinegar V2 cupful water Put over slow fire and when it begins to rope, pour slowly into stiffly beaten whites. Add vinegar and beat. LAYER CAKE Ribbon Cake 1 teacupful butter 2 teacupfuls flour 2 teacupfuls sugar 2 teaspoonfuls baking 1 teacupful milk powder 1 teacupful corn starch 6 eggs (whites) Mix and divide into four parts. Leave one part white ; color one with ten drops of cochineal ; mix into one two tablespoonfuls of grated chocolate; stir into one the yolks of two eggs. Bake in layer pans. Put together with a light jelly, then ice. 252 THE NEW ANNIE DENNIS COOK BOOK Cocoanut Cake 9 eggs (whites only) V2 cupful sweet milk 4 cupfuls sifted flour 2 teaspoonfuls baking 2 cupfuls white sugar powder 1 cupful butter Cream the butter and sugar together until very light ; add the sweet milk, then the flour, having sifted the baking powder in the flour and mixing well ; then half the whites of eggs beaten to a stiff froth, then the rest of the flour and the eggs. Beat this well for several minutes and bake in a thick cake. When per- fectly cool, cut in four layers and fill. To make the filling and icing, boil three cupfuls of best white sugar with one pint of water. Have ready in an earthen bowl, the well beaten whites of two eggs. Pour the sugar into the egg slowly, beating constantly. Take half of the icing and put where it will keep warm, to ice the cake. Add to the rest of the icing, two tea- cupfuls of grated cocoanut, one each of currants and chopped raisins ; place between the layers ; then ice the cake and before it dries spread over with cocoanut and set away to dry. If preferred, the currants and raisins may be left out. Chocolate Cake 1 cupful butter 1 teaspoonful baking 2 cupfuls sugar powder 4 cupfuls sifted flour 5 eggs (leaving out three 2 tablespoonfuls sweet milk whites) Filling 1% cupfuls sugar 1 teaspoonful vanilla 4 tablespoonfuls chocolate 3 whites of eggs Bake quickly in layer pans. Filling : Dissolve the chocolate, when cut fine or grated, in boiling water; add the sugar, then the whites, beaten light, and the vanilla ; boil on back of stove until it thickens, stirring constantly. When done, cool and place between the layers and ice over the top. Then ice with white icing, if liked. THE NEW ANNIE DENNIS COOK BOOK 253 Lemon Cheese Cake 1 cupful butter

Cook this with the app: pantry check, scaling, and the assistant.