Frank's Recipes! Molasses Cake and Caramel Frosting

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Molasses Cake and Caramel Frosting

3 cups flour
3/4 cups sugar
1 1/2 tsp. soda
2 tsp. Cinnamon
1 tsp. salt
1 1/2 tsp. Ginger
2/3 cup shortening
1 cup sour milk (or water)
1 cup molasses
2 eggs, unbeaten

Sift flour, sugar, soda, salt, and spices together. Put in bowl, drop in shortening, add 1/2 cup sour milk, molasses, and eggs. Beat well for 2 minutes, then add rest of milk. Beat 2 more minutes. Bake at 350 deg. for 45-55 minutes, or until done. Bake in a 9x12" oblong pan for 45-55 minutes for a tall cake, or in a 12x18" pan for 25-30 minutes. Either way is good!!

* Moist with a few chopped maraschino cherries and 1/2 cup raisins mixed into the batter.
** Frost with Caramel Frosting, or sprinkle with powdered sugar, or eat warm with whipped cream.

CARAMEL FROSTING
In a sauce pan, mix well, and bring slowly to a full rolling boil, stirring constantly. Boil briskly 2 minutes, or 2 1/2 minutes on a humid or rainy day:

2 cups light brown sugar, packed
1 cup white sugar
2 tablespoon light corn syrup
1/4 tsp. salt
3/4 cup milk
1/2 cup vegetable shortening
1/4 cup butter or oleo

Cool to lukewarm, and add 1 tsp. vanilla. Beat until creamy, and thick enough to spread.

VARIATION
Boil till firm ball stage for fudge like frosting. Add 1/2 cup peanut butter after boiling and before beating.