old-fashioned spice cake

How To Make old-fashioned spice cake

• 1

  NOTE: If using self-rising flour omit vinegar, baking soda, baking powder and salt.
• 2

  Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)
• 3

  Heat oven to 350 degrees.
• 4

  Grease and flour rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1-1/2 or 9 X 1-1/2 inches.
• 5

  Beat vinegar mixture and remaining ingredients except caramel frosting on low speed 30 seconds, scraping bowl constantly; beat on high speed 3 minutes, scraping bowl occasionally.
• 6

  Pour into pan(s); bake rectangle about 45 minutes, 8-inch rounds 40 to 45 minutes, 9-inch rounds 35 to 40 minutes or until wooden pick inserted in center comes out clean.
• 7

  Cool rectangle on wire rack.
• 8

  Cool layers 10 minutes; remove from pans and cool completely on wire rack.
• 9

  Frost rectangle or fill and frost layers with caramel frosting; sprinkle with chopped nuts or ground nutmeg if desired and store tightly covered.
• 10

  CARAMEL FROSTING Heat brown sugar, butter and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly.
• 11

  Boil and stir 2 minutes and remove from heat.
• 12

  Cool about 10 minutes or until slightly thickened, stirring occasionally; gradually stir in powdered sugar.
• 13

  If necessary, stir in 2 to 3 teaspoons water until frosting is smooth and of spreading consistency.
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