Mother’s Caramel Cake

His Heavenly Table

Who: St. Paul’s Cathedral
Cost:  $15 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 227
Send checks to: St. Paul’s Cathedral, c/o Warren Swaar,
24833 State Hwy. 29, Greenview, IL 62642 or call 217-671-9063.

Mother’s Caramel Cake

Course Dessert
Servings 4


  • 2 c. sugar
  • 1-1/2 c. milk scalded
  • 3 c. cake flour
  • 3/4 t. Salt
  • 4 t. baking powder
  • 3/4 c. shortening
  • 4 eggs


  • 1 c. unsalted butter
  • 2 c. dark brown sugar
  • 1/4 c. whole milk
  • 6-8 c. sifted powdered sugar
  • 2 t. vanilla


  • Caramelize 1 cup of sugar by stirring constantly in a heavy pan over low heat until liquefied and golden brown.
  • Slowly stir in hot milk; cooking over low heat until smooth, stirring constantly.
  • Measure mixture – should be 1-3/4 cups. Add more milk if necessary; cool thoroughly.
  • Sift flour, baking powder and salt together.
  • Cream shortening; gradually add remaining 1 cup sugar, and cream until light and fluffy.
  • Add unbeaten eggs, one at a time, beating thoroughly after each addition.
  • Add dry ingredients alternately with caramel milk, stirring only enough after each addition to blend thoroughly. Do not beat.
  • Pour into two greased 9-inch or three 8-inch layer pans.
  • Bake at 375 degrees for 25-30 minutes. When done, cool completely.
  • To make icing, melt butter in a large saucepan and add brown sugar.
  • Bring mixture to a boil, stirring frequently, about 1 minute until thickened.
  • Remove from heat and add milk. Beat with wire whisk until smooth.
  • Add vanilla and beat again. Add enough powdered sugar until icing is pourable.
  • Pour a third of icing over the first layer and let sit for 15 minutes.
  • Place second layer on top and pour remaining frosting over and let sit until icing sets.
  • (Divide icing in thirds if making three layers.)