1 can (13 oz.) Carnation evaporated milk
1 tbsp. plus 1 tsp. vinegar
2 1/2 c. Gold Medal all-purpose flour
1 c. granulated sugar
1 c. raisins, if desired
3/4 c. packed brown sugar
1 tsp. baking soda
1 tsp. salt
3/4 tsp. each ground cinnamon and ground allspice
1/2 tsp. each ground cloves and ground nutmeg
2/3 c. shortening
1 tsp. baking powder
3 eggs

Mix 1 1/3 cups of milk and the vinegar; reserve remaining milk for frosting. Heat oven to 350 degrees. Grease and flour pans either 13 x 9 or 2 round 8 x 9.

Beat vinegar mixture and remaining ingredients in large bowl on low speed, scraping bowl occasionally, 3 minutes. Pour into pans.

Bake until wooden pick inserted in center comes out clean. Bake about 40 minutes.

CARAMEL FROSTING:

1 c. packed brown sugar
1/2 c. butter
Reserved milk (1/3 c.)
2 c. powdered sugar

Heat brown sugar, butter and milk to a boil, over medium heat stirring constantly. Boil 2 minutes. Remove from heat; cool until slightly thickened. Stirring occasionally, about 10 minutes. Gradually stir in powdered sugar.

If necessary stir in 2 or 3 teaspoons water until frosting is smooth and of spreading consistency.