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BUTTER CAKE WITH CARAMEL FROSTING

Ingredients:

3 cups MAGNOLIA ALL PURPOSE FLOUR, sifted
2 tsp sifted baking powder
1-1/2 cups MAGNOLIA GOLD BUTTER UNSALTED
1 tsp pure lemon extract
1/2 tsp pure orange extract
2-1/2 cups sugar
9 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
1/4 cup MAGNOLIA FRESH MILK
1 tsp cream of tartar

Procedure:

  1. Preheat oven to 350°F. Grease and flour a 9 x 13 x 3” rectangular baking pan. Set aside.
  2. Combine flour, baking powder and salt in a bowl. Set aside.
  3. In another bowl, cream butter with lemon and orange extracts. Gradually add 2 cups sugar and continue creaming for 5 minutes. Add egg yolks one at a time. Mix well. Add dry ingredients alternately with milk. Blend well and set aside.
  4. In another bowl, beat egg whites and cream of tartar until frothy. Gradually add remaining sugar and beat until stiff peaks. Fold egg white mixture into butter mixture. Blend well. Pour into prepared pan. Bake for 50 to 55 minutes. Invert cake on a cooling rack and let cool completely.
  5. Frost with caramel frosting.
CARAMEL FROSTING:
  1. Pressure cook* an unopened can of condensed milk for 20 minutes. Use to frost prepared cake.
Makes 8-10 servings.  *If pressure cooker is not available, place can in a saucepot. Allow to boil and let simmer for 2 hours.
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