CARAMEL ICING

           2 cups brown sugar             ½ tsp baking powder
           ½ cup butter                   ½ tsp vanilla
           5 tbsp milk or cream           

Mix the sugar, butter, and cream well. Bring to a boil and then boil for two minutes longer. Remove from heat and mix in the baking powder and vanilla. Cool to about 135° and beat until smooth and creamy, about ten minutes.

Makes enough frosting for one cake. Use double recipe for a layer cake.

Adapted from “Home Cooking Secrets of Charlotte” (1958). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!