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Preheat oven to 350F
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
1 cup caramel sundae topping
1/2 cup milk
2 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
2/3 cup lightly packed brown sugar
2 eggs
1 tsp. vanilla
Mix together caramel and milk.
Sift together into mixer bowl, flour, baking powder and salt.
Add 1 cup caramel mixture, shortening and sugar.
Beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand.
Add remaining caramel mixture, eggs and vanilla.
Beat for 2 additional minutes.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Grease two 8" round layer cake pans. Line bottoms with waxed paper or dust lightly with flour.
1 cup caramel sundae topping
1/2 cup milk
2 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
2/3 cup lightly packed brown sugar
2 eggs
1 tsp. vanilla
Mix together caramel and milk.
Sift together into mixer bowl, flour, baking powder and salt.
Add 1 cup caramel mixture, shortening and sugar.
Beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand.
Add remaining caramel mixture, eggs and vanilla.
Beat for 2 additional minutes.
Turn into prepared pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched.
