Update from the Field: Caramel Sauce Cake

The same Georgia survivors who discovered  the existence of high-tech "Walker Traps" have recently reported on their destruction. The solar-powered traps were baited with elaborate noisemakers to attract Walkers.

After their discovery, local survivor groups in the neighboring counties had been avoiding the area, but returned occasionally to scavenge for supplies. On the last supply run they completed, they did observe the traps to see how many Walkers were confined within.

What this news could mean for local survivors is, of course, unknown. However, it is a relief to see that the original designers of the traps have abandoned the foolhardy idea.

At this time the WDSCB would like to present Caramel Sauce Cake. Inspired by a vintage Mennonite recipe, this moist and warming cake is comforting with the rich aroma of Cinnamon. A buttery caramel sauce forms right from the batter and adds to the noteworthy flavor.

Caramel Sauce Cake will become the go-to recipe when your group needs a sweet smile.

Caramel Sauce Cake

For the Caramel Sauce:
2 1/4 cups Brown Sugar, tightly packed
1 cup water
4 Tbsp. Butter-Flavored Shortening
3 tsp. vanilla extract

For the Cake:
2 cups Flour
1 cup sugar
2 1/2 tsp. Baking Powder
1 tsp. Ground Cinnamon or Nutmeg
1 cup Evaporated Milk
3 Tbsp. Butter-Flavored Shortening, melted
1 1/2 cups Chopped Almonds (or whatever nuts you can scavenge)

Preheat oven to 350°F. Alternately, heat campfire coals until red-hot and allow to cover with white ash. Using clean hands, spread 2 Tbsp. shortening over the bottom and sides of a heavy baking pan (9" x 9") or a cast iron skillet and set aside.

For the Caramel Sauce: In a large, heavy saucepan (or Dutch oven) combine all the sauce ingredients. Place on oven over medium heat. Alternately, place over medium-hot campfire coals and stir. Stir until the shortening is melted and the sugar is completely dissolved. Set mixture aside to cool while you prepare the cake batter.

For the Cake: In a large mixing bowl, combine flour, sugar, baking powder and spices and stir until blended. Stir in milk and shortening and stir well until combined. Add nuts and stir well. Pour into prepared pan or skillet. Using great care pour sauce mixture over cake batter mixture in pan.

Place in preheated oven and bake for 40 minutes or until a knife inserted in the center of the cake comes out (relatively) clean and the caramel sauce mixture is bubbling out of the pan a bit. Alternately, cover tightly with foil and place over campfire coals. Allow to "bake" for 25 minutes. Remove from heat and check for doneness. It will almost certainly require another 15 minutes or so. The texture will be more gooey if cooked over an open campfire but will still be delicious.

Serve immediately.