Caramel Cake
From Trinity cook book, 1925
For Caramel Filling: Boil one cup of white sugar and two of brown, a scant cup of cream, butter size of walnut, and flavor with vanilla.
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 36. The excerpt below is the record exactly as published.
CARAMEL CAKE Two cups of white sugar, one cup of butter, creamed to a puffy lightness, five eggs beaten very light, one cup of sweet milk, three cups of flour and three level teaspoonsful of baking powder
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