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Chicken Tetrazzini and barbecue burgers

Chocolate Caramel Cake

Course Dessert
Cuisine American
Author Crisco
This velvety-textured, light as a feather Crisco chocolate layer cake will do you proud when company comes!

Ingredients

  • 1/2 cup Crisco
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 3/4 sifted cake flour
  • 1 teaspoon soda
  • 1/3 cup cocoa
  • 1 cup sour milk or buttermilk

Directions

  • Blend Criso, sugar, salt, vanilla and eggs. Sift flour with soda and cocoa and add alternately with sour milk. Bake in two Criscoed 8-inch layer pans in moderate oven (350 degrees F.) 30-35 minutes. Cool and frost with rich Caramel Fudge Icing: Boil together 1 1/3 cups brown sugar, 2 teaspoons Crisco, 2 teaspoons corn syrup and 1/3 cup milk to 238 degrees F. or till soft ball forms when dropped in cold water. Combine 1/4 cup Crisco, 1 2/3 cups confectioners sugar and 2 tablespoons hot milk; beat till smooth. Pour hot syrup over Crisco mixture; beat till creamy-thick. If icing gets hard, add a little hot milk. Ice between layers and on top of cake. Top with pecans. All measurements level.