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Caramel Cake

6 tablespoons caramel syrup
1 cup butter
1 1/2 cups sugar
5 eggs separated
2 1/2 cups flour, sifted
3/4 cup milk
3 teaspoons baking powder
1 teaspoon vanilla

Make caramel syrup: Melt 1/2 cup sugar in iron skillet, add 1/2
cup hot water. Let simmer for five or ten minutes.

Cream butter and sugar well, add yolks, beat thoroughly. Add two
cups of flour alternately with the milk, beat well, then add vanilla,
caramel syrup, the remaining 1/2 cup of flour with baking powder.
In separate, clean dry bowl, beat egg whites until stiff but not
dry. Fold beaten whites into the mixture. Bake in tube pan 45
minutes in a 325 degree oven. Frost with caramel icing.

Caramel Cake Frosting

1 cup brown sugar
1/2 cup brown sugar
1/2 cup milk
2 tablespoons butter
1/2 teaspoon vanilla
1/8 teaspoon salt

Mix all ingredients together and cook over medium heat until drops
of icing will from soft ball when dropped into cup of cool water
(238 degrees). Remove from heat and beat with electric beater
until icing reaches spreadable consistency. (about 15 minutes)


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