Old-Fashioned Sorghum Cream Cake

This recipe for old-fashioned sorghum cream cake originates from the early 1900s.

Cake batter:
1 stick of butter
1/2 cup sorghum syrup
1 cup of white granulated sugar
2 teaspoons cinnamon
Pinch of salt
1 cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
2 eggs, beaten

4 tablespoons milk
1 teaspoon of vanilla
1 stick of butter, softened
1 (1-pound) box confectioners’ sugar

DIRECTIONS: Preheat oven to 350 degrees. In a large bowl, combine butter, sorghum, sugar, cinnamon and salt, using a fork to cream ingredients together. Set aside. In a second bowl, dissolve baking soda with 1 cup boiling water and add to the creamed ingredients in the first bowl along with 2 cups of flour and mix well to create cake batter. Lastly, add the 2 beaten eggs and mix well. Pour batter into an ungreased jelly-roll pan and bake for 20 to 25 minutes or until an inserted toothpick is clean when removed from baked cake. While cake is baking, make frosting by combining all ingredients and mixing with an electric mixer until smooth. Once cake has cooled, frost and serve. Makes 20 slices.