Moist Pound Cake with Caramel Frosting

I’m writing this from my mother-in-law’s house. I just ate a slice of cake that was out of this world. It’s a moist pound cake with caramel frosting. Lillian, my MIL, agreed to give me the recipe. Here it is:

MOIST POUND CAKE

3 cups plain flour

5 eggs

1 cup milk

2 3/4 cups sugar

2 sticks margarine, whipped

1 cup Crisco

2 tsp. vanilla or desired flavoring

Have ingredients at room temperature. Cream together margarine, Crisco and sugar. Add eggs one at a time, beating well; add flour and milk alternately at low speed. Add flavoring. Grease and flour 3 nine-inch cake pans. You can also cut waxed paper to fit in the bottom of the pans. Pour batter into the pans, and bake at 350 degrees for about 30-35 minutes. Cool and remove from pans.

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Caramel Frosting

3 cups sugar

1 T all purpose flour

1/2 tsp salt

1 cup evaporated milk

3/4 cup margarine

1 tsp vanilla

Put 1/2 cup of the sugar in a small pan and heat until it completely melts and caramelizes - stirring constantly. Set aside. Mix the rest of the ingredients in a heavy pan and bring to a boil. Add the caramelized sugar to it. Once it reaches a boil, boil for 5 minutes - stirring constantly. Remove from heat and start mixing it with a mixer - up to 15 minutes until it’s the right consistency for frosting.

This cake and frosting are just about the most delicious things I’ve ever put in my mouth.