Irene’s Chocolate Cake with Caramel Frosting

1 1/2 C. Flour
1 1/2 C. Sugar
1/2 C. Baking Cocoa
1 1/2 tsp. Baking Soda
1/4 tsp. Cream of Tartar
1 tsp. Salt
2/3 C. Shortening
2/3 C. Whole Milk (Buttermilk can be used, if so omit the cream of tartar.)
2 Eggs, unbeaten
1/3 C. Milk
1 tsp. Vanilla

Sift together flour, sugar, cocoa, baking soda, cream of tartar, salt. Add shortening, and whole milk to the sifted mixture. Beat until smooth and add eggs, milk, and vanilla. Beat until mixed. Pour into a 13 x 9 inch baking dish. Bake at 350 degrees for 30 to 40 minutes. Serve with Carmel frosting.
Carmel Frosting
1/2 C. Butter
1 C. Brown Sugar
1/4 tsp. Salt
6 Tbsp. Milk
3 C. Powdered Sugar
Melt butter. Stir in brown sugar and salt. Bring to a hard boil for 2 minutes, stirring constantly. Remove from heat and add milk, stirring vigorously. Put back over heat and bring to a full boil again. Set aside and cool until lukewarm. Stir in powdered sugar until smooth, and cool enough to spread.