Several people asked me for the caramel cake recipe that my mother alwasys made for the Whelchel reunion. (Ruth Ann and Nadine, I'm sorry I lost your email addresses before I got home. Hope you will see this on the Whelchel website.)

CARAMEL CAKE FILLING

1 Cup milk
3 cups sugar
1/2 cup butter (or Margarine)
1/4 teaspoon soda
1 teaspoon vanilla

Note: The caramel method: Take 1/4 cup sugar and burn to a golden brown using a dry (iron) skillet. When sugar is burned and melted, add 1/4 cup hot water and simmer until all lumps are dissolved.

Next: Into a large sauce pan put all ingredients together adding the caramel mixture. Boil rapidly over a very hot fire (notice the old timey recipe says "fire" not heat.) When mixture isthick and leaves a heavy trace on the spoon, it is done. (Again the old timey reicipe doesn't expalin this very well---I've been using a candy thermometer--soft ball stage.--even then, knowing when it is done is tricky.) Remove from "fire" place pan in cold water and beat until creamy. When it gets thick and creamy, put between layers and top and sides of cake.

(It takes practice to get it right, but sometimes the failures are pretty good, too.)

I hope everyone who sees this will bring a caramel cake to the next reunion!!