Caramel Cake

The Man's Mom used to work for the Elementary School Cafeteria when the Man and I were dating (way back in "the day"). When we married (long, long ago) she had all of the ladies in the Caf' write out their favorite recipes on 4x6 index cards and she put them all in a green plastic recipe box - which of course I still have - with all of the original cards.


One that I've used many times is this Golden Layer Cake recipe - veganized version to follow...

Vegan - Golden Layer Cake
2 Layer Cake
½ cup Vegan Margarine
1 ½ cup sugar
Equivalent to 2 eggs
1 ½ t vanilla
2 ¼ cup self rising flour (I used White Lily)
1 cup soy milk

3 Layer Cake
¾ cup vegan margarine
2 ¼ cup sugar
Equivalent to 2 eggs
2 ¼ t vanilla
3 ½ cup self rising flour
1 ½ cup soy milk

Mix in order given, beating well after each addition
Bake in 2 or 3 pans at 350˚ for 30 minutes.

So, the Man asked me to make a Caramel Cake like his Mom used to make - I made the Golden Layer cake and a cooked Caramel Icing like this one from Peta http://www.peta2.com/STUFF/s-recipesweets.asp:


Caramel Frosting:

2 Tbsp. vegan margarine
1 cup packed brown sugar
1/4 tsp. salt
1/4 cup soy milk
2 cups powdered sugar
1 tsp. vanilla extract
• Melt the margarine in a saucepan.
• Add the brown sugar, salt, and soy milk.
• Bring to a boil over low heat and boil for 2 minutes, stirring constantly.
• Remove from the heat and let cool.
• Add the powdered sugar and the vanilla.
• Beat with an electric handheld mixer for about 3 minutes, until smooth.

YUMMY!