Creamy caramel frosting-on a lusciously lovely cake! So beautifully fine grained, soft and even because of the tiny-bubble double-action of Calumet Baking Powder. Calumet’s tiny-bubble double-action works wonders for all butter-type cakes-and my, how it glorifies chiffon-type cakes!
He’ll think he married an angel!
Can you blame him? One taste of this homemade beauty is enough to convince any man he’s in heaven!
Every melting crumb of a Calumet Cake-any cake- reveals a wonderfully delicate fine, fine texture. That’s because of Calumet’s tiny-bubble double-action. It raises your batter twice…first in your mixing bowl and later in the heat of the oven.
And up comes your batter-so high-so even-so light!
Use Calumet for all your cake making-butter-type cakes, chiffon-type cakes-and for super-wonderful biscuits, waffles, muffins, too.
Caramel Pecan Layer Cake
Preparations. Have the shortening at room temperature. Line bottoms of two round 8-inch layer pans with paper; grease. Start oven for moderate heat (375 degree F.). Sift flour once before measuring.
Measure into sifter:
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
3/4 teaspoon salt
1 cup plus 2 tablespoons sugar
Measure into mixing bowl:
1/3 cup butter or other shortening
Measure into cup:
3/4 cup milk
1 teaspoon vanilla
1 egg, unbeaten
Now-the “Mix-Easy” Part!
(Mix by hand or at low speed of electric mixer.) Stir shortening just to soften. Sift in dry ingredients. Add milk and mix until all flour is dampened. Then beat 2 minutes. Add egg and beat 1 minute longer. (Count only actual beating time. Or count beating strokes. All about 150 full strokes per minute. Scrape bowl and spoon often.)
Baking. Turn batter into pans. Bake in moderate oven (375 degree F.) 25 minutes, or until done. Cool. Spread Quick Caramel Frosting between layers and on top and sides of cake. Garnish with pecan halves, if desired.
Quick Caramel Frosting
1/2 cup butter
1 cup brown sugar, firmly packed
1/4 cup milk
1 3/4 to 2 cups sifted confectioners’ sugar
Melt butter; add brown sugar and cook over low heat 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and cool. Add confectioners’ sugar until of right consistency to spread.