This was in my mother's recipe file from the 1940's.

Recipe Summary

Servings:
24
Yield:
2 layer 9 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Sift flour, baking powder, and salt together 3 times. Set aside.

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  • Make caramel syrup. In a heavy skillet, heat 1/2 cup of the sugar, stirring constantly as sugar melts. Continue to cook and stir until melted sugar becomes dark brown. remove from heat. Add hot water very slowly and stir until dissolved. Set aside to cool.

  • In a large bowl, cream butter with remaining 1 1/4 cups sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each. Add vanilla and 3 tablespoons of the caramel syrup. Add flour mixture and milk alternately and beat until smooth.

  • Pour batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.

Nutrition Facts

185 calories; protein 2.5g; carbohydrates 29.1g; fat 6.7g; cholesterol 39mg; sodium 162.2mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2003
This is a great cake IF the directions are followed exactly. First reviewer must not know how caramel syrup is made by "caramelizing" the sugar. Make this wonderful cake and you will enjoy a very special treat. Read More
(66)

Most helpful critical review

Rating: 1 stars
08/05/2004
I've make caramel - water just makes it sieze up most of the time. Too hard for just 3 tbsp. I used a different recipe for it. Read More
(8)
21 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
12/22/2003
This is a great cake IF the directions are followed exactly. First reviewer must not know how caramel syrup is made by "caramelizing" the sugar. Make this wonderful cake and you will enjoy a very special treat. Read More
(66)
Rating: 5 stars
02/28/2003
Where's the caramel? The recipe states to add sugar and water in a pan and cook it but doesn't say how much caramel.... Read More
(31)
Rating: 4 stars
08/17/2009
Recipe Editor's Note: We have corrected this recipe and changed the shortening called for in the direction to butter as listed in the ingredients. We are sorry for any confusion the mistake in editing caused. Read More
(22)
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Rating: 5 stars
08/26/2009
This cake has become a family and friend favorite. I am rarely able to make the caramel syrup easily but I always have enough. I also use it to make cupcakes (I get 24 cupcakes per recipe). Read More
(11)
Rating: 4 stars
05/15/2011
I baked this recipe for my family and they loved it the second time around I did not cook the sugar as long the color was more of a light brownl. But this time not only did I add the caramel to the batter but before it went into the oven I also sprinkled it over the top of the cake it turned out amazing. Read More
(9)
Rating: 5 stars
09/25/2008
This is a very yummy cake! If you follow the directions as listed it turns out very good! I made this for my husband and he loves it too! Thanks for the great recipe! Read More
(9)
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Rating: 1 stars
08/05/2004
I've make caramel - water just makes it sieze up most of the time. Too hard for just 3 tbsp. I used a different recipe for it. Read More
(8)
Rating: 1 stars
02/12/2009
I must have done something wrong because I did not care for this recipe. I was proud of myself when I made the caramel from scratch (never did this) but the end result was not moist but grainy and crumby. Not what I expected for Caramel cake. I did make is in one 13"x9" pan and used butter not shortening throughout. Oh well better luck next time? Read More
(6)
Rating: 5 stars
12/25/2008
So kind of you to share this old timeless recipe! I followed to a tee it came out perfectly & tastes incredible. Yours in the picture looks frosted. I poured the remaining caramel over the cake while still warm - yummy! Read More
(5)
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