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Helen R. Rohm cookbook, 1930-1940
Page 51
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Favorite Caramel Cake (2 eggs) 2 1/4 cups sifted S. Down [Swans Down] flour 2 1/4 teaspoons C. Baking powder 1/4 teaspoon salt 1/2 cup butter or other shortening 1 cup sugar 2 eggs well beaten 3/4 cup milk 1 teaspoon vanilla Sift flour over measure add baking powder and salt and sift together three times Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy Add eggs and beat well Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in two greased 9 in pans. Moderate oven (375) 25 min. Spread caramel frosting between layers. Measurements level
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Favorite Caramel Cake (2 eggs) 2 1/4 cups sifted S. Down [Swans Down] flour 2 1/4 teaspoons C. Baking powder 1/4 teaspoon salt 1/2 cup butter or other shortening 1 cup sugar 2 eggs well beaten 3/4 cup milk 1 teaspoon vanilla Sift flour over measure add baking powder and salt and sift together three times Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy Add eggs and beat well Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in two greased 9 in pans. Moderate oven (375) 25 min. Spread caramel frosting between layers. Measurements level
Szathmary Culinary Manuscripts and Cookbooks
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