Farmers' Caramel Chocolate Cake Squares (1978)

•  14 oz bag caramels
• 2/3 cup evaporated milk
• 18 oz package Swiss chocolate cake mix
• 3/4 cup melted butter
• 6 oz package semisweet chocolate pieces
• 1 cup chopped walnuts

Combine caramels and 1/3 cup of evaporated ilk in double boiler top. Cover, and place over boiling water. Stir until melted. Keep warm over hot water.

Combine cake mix, melted butter, and remaining 1/3 cup evaporated milk in bowl. Beat with electric mixer at medium speed 2 minutes, scraping bowl occasionally. Spread one half of batter in greased 13-x-9-x2-inch baking pan.

Bake in 350 degree oven 6 minutes. Cool 2 minutes. Spread caramel mixture carefully over baked layer. Sprinkle with chocolate pieces. Stir 1/2 cup walnuts into remaining batter, and drop by spoonfuls over all. Sprinkle with remaining 1/2 cup walnuts.    

Bake in  350 oven 18 minutes. Cool in pan on rack. Cut into 3-x-1-inch bars. Makes 36.

More "Lost" Chocolate Recipes

Nevada Sour Dough Chocolate Cake (1978)

Hershey's Chocolate Pecan Pralines (1934)

(Origin - "Farm Journal's Choice Chocolate Recipes" by Farm Journal Editors Elise W. Manning and Patricia A. Ward, 1978.)

Farmer's Yellow Caramel Cake (1981)

•  1 1/2 cups granulated sugar
• 1/2 cup butter
• 3 egg yolks
• 1 1/2 cups unsifted flour
• 2 tspns baking powder
• 1 tspn salt
• 3/4 cup water
• 1 tspn vanilla extract
• Caramel syrup (see below)
• 3 egg whites, stiffly beaten

Cream the sugar and butter in mixing bowl until fluffy. Add the egg yolks and mix well. 

In another bowl, sift flour, baking powder, and salt. Add flour mixture and water alternately to the sugar-and-butter mixture. Add the vanilla.

Slow pour the caramel syrup (see below)  into the cake batter  mixing with a slotted spoon. Fold in the stiffly beaten egg whites and mix gently. Batter should be light and fluffy with crystals of caramel.

Pour the batter into 2 greased and floured layer cake pans, or into a 9-x-13" cake pan, and bake in a preheated 350 degrees oven for 40 minutes for 1 large pan or for 35 minutes for layer pans, until the cake pulls away from the side of the pan.

Caramel Syrup

In a small saucepan, boil 1/2 cup granulated sugar and 1/3 cup water about 7 minutes until it turns dark brown. Remove from heat but keep warm, so it will not crystallize before being poured into the cake batter.

More Betty Groff Farm Recipes

Farmer's Dandelion Fritters (1981)

Farmer's Creamed Sweet Bologna Gravy (1981)

(Origin - "Betty Groff's Country Goodness Cookbook" by Betty Groff. Published in 1981. "Deep in the heart of the rolling hills of Pennsylvania lies a restaurant that James Beard has called 'one of the steadfast outposts of true Americana.' Throughout the year, Groff's Farm Restaurant serves the finest in country cooking... all prepared to perfection in the best Mennonite tradition.")

Caramel Dumplings with Cream (1978)

Caramel Sauce

• 1/2 cup brown sugar
• 1 cup white sugar
• 2 cups hot water
• 2 tbspns butter
• 1/8 tspn salt

Bring to a boil, and simmer for 10 minutes.

Dumplings

• 2 tbspns butter
• 1/2 cup sugar
• 1-1/2 cups flour
• 2 tspns baking powder
• 1/2 tspn salt
• 1/2 cup milk
• 1/2 tspn vanilla

Cream butter and sugar. Sift flour, salt, and baking powder. Add flour mixture, milk, and vanilla. Drop into gently boiling caramel sauce, and cook slowly for 20 minutes. Serve with cream.

More "Lost" Caramel Recipes

Vermont Maple Caramels (1936)

Carnival Cake with Caramel Frosting (1963)

(Origin - "The Ruby Valley Friendship Club Cookbook," published in 1978 in Ruby Valley, Elko, Nevada. Recipe by Beryl Neff.)

Farmer's Iced Caramel Apple Cookies (1971)

• 1/2 cup shortening
• 1-1/3 cup brown sugar, firmly packed
• 1 egg
• 2-1/4 cup sifted flour
• 1 tspn baking soda
• 1/2 tspn salt
• 1 tspn ground cinnamon
• 1 tspn ground cloves
• 1/2 tspn ground nutmeg
• 1 cup grated peeled apples
• 1 cup light raisins
• 1/2 cup apple juice
• 1 cup chopped walmuts
• Caramel icing ( see below)

Cream shortening, sugar, and egg until light and fluffy. Sift together dry ingredients and add to creamed mixture. When well blended, stir in remaining ingredients, except icing. 

Drop by level tablespoonfuls 3-inches apart onto greased baking sheet. Bake in moderate oven 350 degrees, about 12 minutes, or until slightly browned. 

Remove cookies and cool on racks. When cool, spread with Caramel Icing. Makes about 4 dozen.

Caramel Icing

Combine 1/4 cup butter and 1/4 cup brown sugar, firmly packed, in saucepan. Cook until sugar dissolves, about 3 minutes. Add 1-1/2 cups sifted confectioners sugar, 1/4 teaspoon salt, and 2-1/2 cups dairy half-and-half or light cream. Beat until smooth. (If icing becomes too thick when spreading on cookies, thin it by adding a little more cream.)

More "Lost" Farmer's Cookies

Farmer's Banana Drop Cookies (1971)

Oatmeal Coconut Cookies with Dates, Figs (1935)

(Origin - "Homemade Cookies" by the Food Editors of Farm Journal, 1971.)

Carnival Cake with Caramel Frosting (1963)

• 2-1/4 cups sifted cake flour
• 1-1/2 cups granulated sugar
• 2-1/2 tspns double-acting baking powder
• 1 tspn salt
• 3/4 soft shortening
• 1/2 cup milk
• 1 tspn orange extract
• 1/2 tspn almond extract
• 3 medium eggs
• 1/4 milk
• Quick Caramel Frosting (see below)

Start heating oven to 375 degrees. Crease, then line with wax paper, bottoms of 2 9-inch layer cake pans, 1-1/2 inches deep. 

In a large bowl, sift flour, sugar, baking powder, salt. Drop in shortening, then pour in 1/2 cup milk, orange and almond extracts. Add 1 egg.  With electric mixer at low to medium speed, beat for 2 minutes, scraping bowl and beaters as needed.

Add 1/4 cup milk and 2 eggs, and beat for 2 minutes. Turn into pans. Bake for 25 minutes. Test for doneness, then cool when done.

Quick Caramel Frosting

• 1/2 cup butter
• 1 cup brown sugar, packed
• 1/4 cup milk
• 1-3/4 to 2 cups confectioner's sugar

In saucepan, melt butter. Add brown sugar, and boil over low heat, stirring constantly. Add milk, and stir until mixture comes to a boil. Remove from heat, and cool. 

Slowly add confectioner's sugar, beating well with a spoon after each addition, until thick enough to spead. Fills and frosts 2 8 inch or 9 inch layers. 

More "Lost" Caramel Recipes

Pear Caramel Corn-Flake Pie (1976)

Toll House Caramel Corn Flake Ring (1948)

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

Vermont Maple Caramels (1936)

• 1/4 cup white sugar
• 1/4 cup brown sugar
• 3/4 cup maple syrup
• 1/4 cup corn syrup
• 1/2 cup heavy cream
• 1/3 cup walnuts or pecans
• 1 tbspn butter
• 1/4 tspn salt

Cook the white and brown sugars,maple syrup, corn syrup, and heavy cream to 246 to 250 degrees, or until mixture forms firm ball when dropped into cold water.

Remove, add the butter, salt and nut meats, and pour into buttered pan. When cold. cut into squares, and wrap as caramels.  

(Origin - "Famous Recipes from the Vermont Hills" by the Cary Maple Sugar Company, 1936.)

Other "Lost" Candy Recipes

Farmer's Chocolate Caramels (1970)

Chocolate Rum Balls with Pecans (1951)

Peppermint Cream Taffy (1924)

Fig and Date Sweets with Walnuts (1919)