Picnic Caramel Cake

A baking recipe found in “Igleheart’s Cake Secrets”
published in 1928
Picnic Caramel Cake


2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt.
2/3 cup butter or other shortening
1 cup sugar
3 egg yolks. beaten lightly.
1/3 cup milk
1 teaspoon vanilla
3 egg whites. stifliy beaten


Sift flour once, measure, add baking powder and salt, and sift three times. Cream butter thoroughly, add sugar gradually, creaming well after each addition. Add egg yolks; then flour and milk alternately, a small amount at a time. Mix thoroughly after each addition. Add vanilla and fold in egg whites. Bake in two greased 9-inch layer pans for 25 to 30 minutes in moderate oven (375° F.). Double recipe for three 10-inch layers. Put layers together and cover top and sides of cake with caramel frosting.