Today’s Cooking Up Some History recipe, for Caramel Cake, comes from "Selected Berwyn Recipes” (1902), compiled by the Ladies of Trinity Presbyterian Church, Berwyn, Pennsylvania (press of Bryn Mawr Printing Co.). The only thing we added in our interpretation was some powdered sugar into the caramel frosting to make it a bit more spreadable. Original Recipe: Two eggs, 1½ cups sugar, 2 tablespoons butter, 2½ cups flour, 1 cup milk or water, 1 teaspoon baking powder. Bake in layers. Filling — ¼ cu