Instructions: Pour the Mazola in the mixing bowl, add the sugar, salt, egg yolks, vanilla and beat till creamy. Put the cornstarch in a measuring cup, fill the cup with flour and then measure out another half cup. Add two teaspoons baking powder and sift into the egg mixture, alternately with the milk. Beat well, fold in the egg whites whipped light and bake in two layer cake pans oiled with Mazola. Put together and frost with Caramel Icing.

Caramel Icing:
Let cakes cool. Meanwhile, to make the icing: melt the butter over low heat in a saucepan, add the brown sugar and milk, bring to a boil, and remove from the heat to cool. Add the powdered sugar and mix till well blended. When the cake layers are cooled, remove from the pans, place one layer on a cake plate, and spread the icing on the layer. Place second layer over the icing and spread icing over the top and around the sides.

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