My Grandmother Crisp’s Caramel Cake

Today, I’m delighted to share one of my favorite recipes with you. It happens to be the only recipe I have from my paternal grandmother, Janie Crisp. But, she certainly did pick a great one to leave to us. Caramel cake is simply one of the most scrumptious desserts I know. I hope you’ll prepare this for your loved ones as we approach these last few weeks of winter.  Enjoy!

Ingredients:

• 3 sticks butter
• 3 cups sugar
• 5 eggs
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/4 cups whole milk
• 1 teaspoon vanilla

Directions:

1. Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans.
2. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.
3. ........................................

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