Ingredients

6 Tbsp. caramel syrup
1 C. butter
1-1/2 C. sugar
5 eggs separated
2-1/2 C. flour, sifted
3/4 C. milk
3 tsp. baking powder
1 tsp. vanilla
Caramel syrup:
1/2 C. sugar
1/2 C. hot water
Caramel Cake Frosting:
1 C. brown sugar
1/2 C. brown sugar
1/2 C. milk
2 Tbsp. butter
1/2 tsp. vanilla
1/8 tsp. salt

Cooking Instructions

Caramel syrup – Melt sugar in iron skillet, add hot water. Let simmer for five or ten minutes. Cake: Cream butter and sugar well, add yolks, beat thoroughly. Add two C. of flour alternately with the milk, beat well, then add vanilla, caramel syrup, the remaining 1/2 C. 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: Mix all ingredients together and cook over medium heat until drops of icing will from soft ball when dropped into C. of cool water (238 degrees). Remove from heat and beat with electric beater until icing reaches spreadable consistency (about 15 minutes).

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)