Well, I guess you are all noticing the Christmas tree ribbon. Yes, you caught me. I took this during Christmas. I REALLY didn’t need the extra calories from this exceptionally light and buttery caramel cake by baking another one. I would eat the whole cake if given the opportunity.
My mom bakes this decadent cake every Christmas time. It makes two rectangular cakes, which is plenty for everyone to have a good serving. Seriously, my mouth is watering looking at that fluffy cake and creamy icing. Mmm.
So, forget your diets with this cake. Just enjoy it!
I posted this cake today in honor of my mom and her team who left this morning to go on their second mission trip to Honduras, where she is leading the dental medical team. I just read today that Hondurans only have 57 doctors per 100,000 people. That is an overwhelming statistic. Yikes.
Thank you mom for being such an extraordinary example of a good Samaritan! I love you and be safe!
In the meantime, enjoy this amazing recipe!
from my mom, Mary Ruth Starr
- 1/2 pound butter
- 1/2 cup crisco
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- 1 tablespoon vanilla extract
- Preheat oven to 350°.
- Cream the butter and crisco together.
- Add the sugar and beat until creamy.
- Add the eggs and beat.
- Sift the dry ingredients into the creamed mixture and add milk and vanilla.
- Bake in 2 rectangular or square pans for an hour.
- 1/2 cup margarine
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Melt the margarine over the stove and add the brown sugar.
- Boil on low heat for 2 minutes.
- Add the milk and stir until boiling.
- Remove from heat and cover slightly.
- Add the powdered sugar and vanilla and stir.
- Pour and spread quickly over the cakes.