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“This is a wonderful cake recipe that came on the back of, I believe, a Gold Medal flour package. In the 1980's my younger sister won prizes with Girl Scouts in several baking competitions. The caramel frosting is the best touch!”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake:.
  2. Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)
  3. Heat oven to 350. Grease and flour rectangular pan, 13x9x2 or 2 round pans (8 or 9 x 1 1/2 inches).
  4. Beat vinegar mixture and remaining ingredients except frosting in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
  5. Pour into pan(s). Bake until toothpick comes out clean, about 45 minutes for rectangular pan, 40-45 minutes for 8-inch rounds, 35-40 minutes for 9-inch rounds. Cool rounds 10 minutes; remove from pans. Cool completely.
  6. Frost rectangular cake or fill and frost layers with caramel frosting.
  7. Frosting:.
  8. Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes.
  9. Remove from heat; cool until slightly thickened, stirring occasionally, about 10 minutes.
  10. Gradually stir in powdered sugar with spoon.
  11. If necessary, stir in 2-3 teaspoons water until frosting is smooth and of spreading consistency.

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