Aunt Opal’s “4th of July” Carmel Cake from Uncle Boyd

Cake
Cream:
½ C. butter
1 C. sugar
2 eggs
Combine & add:
2 C. flour
3 t. baking powder
¼ t. salt
Add:
¾ C. milk
1 t. vanilla
Bake 350 degrees, 25-30 minutes.

Frost with Carmel Frosting


Frosting
In a heavy kettle, melt:
¼ pound butter
Add & mix:
1 pound brown sugar
Add:
½ C. half and half cream
Bring to a rolling bubbly boil, stirring constantly, but don’t stir the sides of the pan.
Heat to 234-236 degrees on a candy thermometer. (soft ball stage)
Take from heat immediately.
Cool.
Stir for about 10 minutes until thickens.
Add:
½ t. vanilla.
Spread on yellow or white cake immediately.