Grandma’s are amazing ?
Ingredients
3 c all-purpose Gold Medal flour, sifted
4 tsp Clabber Girl baking powder
1/2 tsp Morton salt
1 c Domino sugar
2 large Eggland’s Best eggs beaten
1 1/2 c TruMoo milk
1/2 c melted shortening (i used canola oil)
1 tsp caramel extract
1 tsp McCormick vanilla extract
CARAMEL FROSTING
1/2 c Land O Lakes butter (use real butter, not margarine)
1 c dark brown sugar firmly packed
2 Tbsp light corn syrup
1/3 c PET evaporated milk
1/2 tsp caramel extract
1 tsp vanilla extract
1 lb confectioner’s sugar
Instructions
Preheat oven to 350 degrees. Grease and flour two 8″ round pans or a 9 x 13 sheet cake pan.
Measure out flour and sift, then measure again for accuracy. Add baking powder, salt, and sugar and sift again. Stir in remaining ingredients but DO NOT use a mixer. Stir with a wooden spoon or rubber spatula. If the mixture seems too thick, you may add a little more milk.
Pour batter into prepared pans and bake for approximately 20 to 25 minutes or until cake tests done (springs back to touch or toothpick comes out clean). Do not over bake!
Remove from oven and cool for about 10 minutes in pans. Remove from the pans and cool completely. If you’re using a sheet cake pan, you may just leave it in the pan.
Frost middle, top and sides with caramel frosting. If you’re making a sheet cake, frost the top.
FOR THE FROSTING: Melt butter in pan. Add brown sugar, corn syrup, and flavorings. Cook about two minutes over low to medium heat, stirring constantly until sugar is dissolved. Transfer mixture to a mixing bowl and add sugar. Mix until desired spreading consistency. If frosting is too stiff, you may add a little more milk. Spread on cooled cake.
*You may add caramel popcorn and drizzles of melted caramel to the top of your cake. This is optional but I find it gives the cake a lovely presentation and a touch of extra sweetness to boot.
From: https://reciperoost.com/2018/02/28/caramel-cake/
