5 oz. candy caramels (18 to 20)
3 tbsp. cream
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/2 c. shortening
2 eggs
1 tsp. vanilla
1 c. milk

Melt caramels with cream in top of double boiler over hot water. Keep warm but not hot. Sift together the flour, baking powder, and salt. Combine and beat for 2 minutes on medium speed the sugar, shortening, eggs, and vanilla. Add the milk alternately with the dry ingredients. Mix thoroughly after each addition on low speed. Place 1/3 of batter in second bowl. Fold in caramel mixture. Spoon the white and caramel mixture alternately into well greased and lightly floured 9 x 9 x 2 inch pan. Bake at 350 degrees for 45 to 50 minutes.