1 cn (13 ounces) evaporated milk
1    1 tb Plus 1 ts Vinegar
2 1/2 c  All-purpose flour*
1 c  Granulated sugar
1 c  Raisins, if desired
3/4 c  Packed brown sugar
2/3 c  Shortening
1 ts Baking soda
1 ts Baking powder
1 ts Salt
3/4 ts Ground cinnamon
3/4 ts Ground allspice
1/2 ts Ground cloves
1/2 ts Ground nutmeg
3    Eggs

CARAMEL FROSTING
1 c Packed brown sugar
1/2 c Margarine or butter
Reserved evaporated milk
-(about 1/3 cup)
2 c Powdered sugar

*if using self-rising flour omit Vinegar, baking soda, bakin And salt.

Frost Old-Fashioned Spice Cake with Caramel Frosting. Mix 1-1/3 cups of the
evaporated milk and the vinegar; reserve. (Reserve remaining evaporated
milk for frosting.)Heat oven to 350 degrees. Grease and flour rectangular
pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1-1/2 or 9 X 1-1/2 inches.
Beat vinegar mixture and remaining ingredients except Caramel Frosting on
low speed 30 seconds, scraping bowl constantly. Beat on high speed 3
minutes, scraping bowl occasionally. Pour into pan(s).Bake rectangle about
45 minutes, 8-inch rounds 40 to 45 minutes, 9-inch rounds 35 to 40 minutes
or until wooden pick inserted in center comes out clean. Cool rectangle on
wire rack. Cool layers 10 minutes; remove from pans and cool completely on
wire rack. Frost rectangle or fill and frost layers with Caramel Frosting.
Sprinkle with chopped nuts or ground nutmeg if desired. Store tightly
covered. CARAMEL FROSTING Heat brown sugar, margarine and evaporated milk
to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil
and stir 2 minutes; remove from heat. Cool about 10 minutes or until
slightly thickened, stirring occasionally. Gradually stir in powdered
sugar. If necessary, stir in 2 to 3 teaspoons water until frosting is
smooth and of spreading consistency. 16 SERVINGS; 435 CALORIES PER
SERVING..