Caramel Fudge Cake

A friend gave my mother this recipe sometime in the 1970s, and we made it often. And then we didn't. I found the recipe on an index card in a card file box recently and remembered loving it, so I made it for book club. It's just as big a hit now as it was in the '70s, so I thought I'd share it with you.

This cake has no chocolate, but I think is named for its kind of fudge-like consistency. Whatever you call it, it's a keeper.

The confectioners' sugar hides a multitude of sins.

8 ounces brown sugar

¼ cup white sugar

½ cup shortening*

2 eggs

1 cup flour, sifted

1 teaspoon baking powder

1 teaspoon vanilla

In a double boiler, mix the brown and white sugars and the shortening until the sugar dissolves. Remove from heat and allow to cool.

Add the eggs, stirring to mix. Add the flour, baking powder, and vanilla, and mix.

Preheat the oven to 325 degrees. Lightly butter a square (8-inch or 9-inch) baking pan. Add batter to pan and bake 30 minutes or until solid and caramel brown.

Allow to cool. Cut in squares and roll in confectioners’ sugar.

*I have used butter instead of shortening. I think it takes a bit longer to bake with butter, but it works.