Caramel Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cream the butter, add the sugar, and beat till very light. Add the milk. Mix well. Sift the flour, corn starch and baking powder together, and add gradually to the mixture, beating vigorously all t...
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Cooking tools:
- Sifter
- Baking pan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- A Cupful of Butter, or Lard
- 2 Cupfuls of Sugar
- 1½ Cupfuls of Flour, Sifted
- A Cupful of Corn Starch
- The Whites of 7 Eggs
- 2 Teaspoonfuls of Baking Powder
- A Cupful of Sweet Cream
- ½ Pound of Brown Sugar
- ½ Pound of Chocolate
- ½ Cupful of Milk
- A Tablespoonful of Butter
- 2 Tablespoonfuls of Vanilla
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