Caramel Cake. ✠
3 cups sugar.
1½ cups butter.
1 cup milk.
4½ cups prepared flour.
5 eggs.
Caramel for Filling.
1½ cup brown sugar.
½ cup milk.
1 cup molasses.
1 teaspoonful butter.
1 tablespoonful flour.
2 tablespoonfuls cold water.
Boil this mixture five minutes, add half a cake Baker’s chocolate (grated), boil until it is the consistency of rich custard. Add a pinch of soda, stir well, and remove from fire.
When cold, flavor with a large teaspoonful vanilla, and spread between the layers of cake, which should be baked as for jelly-cake. Cover the top with the same, and set in an open, sunny window to dry.
The above quantity will make two large cakes.