1 cn (13 ounces) evaporated milk 1 ts Baking powder
1 1 tb Plus 1 ts Vinegar 1 ts Salt
2 1/2 c All-purpose flour* 3/4 ts Ground cinnamon
1 c Granulated sugar 3/4 ts Ground allspice
1 c Raisins, if desired 1/2 ts Ground cloves
3/4 c Packed brown sugar 1/2 ts Ground nutmeg
2/3 c Shortening 3 Eggs
1 ts Baking soda
1 c Packed brown sugar -(about 1/3 cup)
1/2 c Margarine or butter 2 c Powdered sugar
Reserved evaporated milk
*if using self-rising flour omit Vinegar, baking soda, bakin And salt.
Frost Old-Fashioned Spice Cake with Caramel Frosting. Mix 1-1/3 cups
of the evaporated milk and the vinegar; reserve. (Reserve remaining
evaporated milk for frosting.)Heat oven to 350 degrees. 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. 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.
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. Cool rectangle on wire rack. Cool
layers 10 minutes; remove from pans and cool completely on wire rack.
Frost rectangle or fill and frost layers with Caramel Frosting.
Sprinkle with chopped nuts or ground nutmeg if desired. Store tightly
covered. CARAMEL FROSTING Heat brown sugar, margarine and evaporated
milk to boiling in 2-quart saucepan over medium heat, stirring
constantly. Boil and stir 2 minutes; remove from heat. Cool about 10
minutes or until slightly thickened, stirring occasionally. Gradually
stir in powdered sugar. If necessary, stir in 2 to 3 teaspoons water
until frosting is smooth and of spreading consistency. 16 SERVINGS;
435 CALORIES PER SERVING..