Ingredients:
1 cup vegetable shortening
2 cups granulated sugar
5 large eggs
3 cups cake flour, sifted
1 tsp baking powder
½ tsp salt
1 cup whole milk
2 tsp vanilla extract
Caramel Icing Ingredients:
2 cups granulated sugar
1 cup butter (2 sticks, unsalted)
1 cup evaporated milk
1 tsp vanilla extract
Pinch of salt
Instructions
1. Make the Cake:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, cream the vegetable shortening and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the cake flour, baking powder, and salt.
5. Add the flour mixture to the creamed mixture alternately with the milk, starting and ending with the flour. Mix just until blended.
6. Stir in the vanilla extract.
7. Divide batter evenly between the prepared pans.
8. Bake for 25–30 minutes, or until a toothpick comes out clean.
9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Make the Caramel Icing:
1. In a heavy saucepan over medium heat, combine sugar, butter, and evaporated milk.
2. Cook, stirring constantly, until mixture begins to boil. Reduce heat slightly and continue stirring for 10–15 minutes, or until the mixture thickens and turns a rich golden caramel color (about 235–240°F on a candy thermometer).
3. Remove from heat and stir in vanilla and salt.
4. Let cool slightly, then beat until it thickens to a spreadable consistency (this happens quickly).
3. Assemble the Cake:
1. Place one cake layer on a serving plate and spread caramel icing on top.
2. Repeat with remaining layers, icing the top and sides.
3. Work quickly – the icing will set as it cools. If it hardens, warm gently to loosen.
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