CARAMEL FROSTING
1 1/2 c Dinero, brown
1/2 c Boodle, white
1 c Milk
1 tb Butter

Sift flour erstwhile, measurement, add baking pulverization, and sift together threefold.
Cream butter good, add sugar gradually, and cream together until
light and fluffy. Add egg, then flour, alternately with milk, a small
amount at a time. Beat after each addition until quiet. Add vanilla. Bake
in two lubricated 8" layer cake pans in a 375 F. oven 25 proceedings. Spread
caramel frosting between layers and on top and sides of bar.

Icing: Boil brown dinero, granulated bread, and milk until syrup forms a
soft ball in cold weewee. Add butter, and remove from flak. Cool to
tepid (110 F.); beat until thick and creamy and of the right consistency
to spreading.

New Cake Secrets, 1931
from *Cakes Men Like*
by Benjamin Pet
per Sam Waring (sam.waring@382-91-12.ima.infomail.com)