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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

CARAMEL CAKE #1
 

 Cream 1 cup of butter with 2 cups of sugar, add slowly 1 cup of sweet milk, 3 cups of flour in which 3 teaspoonfuls of baking powder have been well sifted, and last the well beaten whites of 8 eggs. Flavor with vanilla.

FILLING: Take 2 cups of light-brown sugar, 1 cup of cream, and 3 tablespoonfuls of melted butter; boil until the mixture will hold together in cold water; when done, add 1 or 2 teaspoonfuls of vanilla.
Spread between layers and on outside of cake.

Sister Orpha Bolinger, Shannon, Ill.