"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Aunt Eulene's Caramel Cake Recipe

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This recipe for Aunt Eulene's Caramel Cake, by , is from Youngblood Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 c. Crisco shortening
2 c. sugar
5 eggs
1 c. plain flour
1 1/2 c. self-rising flour
1 c. milk
2 t. vanilla

3 c. sugar, divided
3/4 c. evaporated milk
1 T. white Karo syrup
1 t. vanilla
pinch of salt
1 1/2 sticks margarine

Cream shortening and sugar together. Add eggs, one at a time, blending well. Sift plain and self-rising flour together. Combine milk and vanilla. Alternate adding flour and milk, continuing to mix well. Pour batter into 3 greased and floured round cake pans. Bake at 350 degrees for 25-30 minutes. Remove from pan and cool completely before icing.

Combine 2 1/2 c. sugar, milk, salt and Karo syrup in saucepan. Heat. Put remaining 1/2 c. sugar in iron skillet. Melt sugar. Add browned sugar to saucepan. Cook until mixture reaches soft ball stage. Remove from heat. With electric mixer, beat in margarine and vanilla until creamy. Ice cake.




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